BORRACHO TACOS Recipe
Crispy Beer Battered Fish topped with Pickled Jalapeño Cabbage Slaw
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Ingredients
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Ingredients for Borracho Tacos
Method
Directions for Borracho Tacos
Prepare the Slaw
In a large mixing bowl, combine the shredded cabbage, pickled jalapeños, cilantro, and lime juice. Mix well and set aside to marinate.
Make the Beer Batter
In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the beer, mixing until a smooth batter forms.
Fry the Fish
Heat the vegetable oil in a deep skillet over medium-high heat. Dip each fish fillet into the beer batter, allowing excess to drip off, then carefully place in the hot oil. Fry until golden and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Assemble the Tacos
Warm the corn tortillas in a skillet. Place a piece of fried fish on each tortilla, top with pickled jalapeño cabbage slaw, and a dollop of sour cream.
Serve
Serve the tacos immediately with extra lime wedges on the side.