Sinaloan Fish Tacos Recipe
cerveza battered & fried snapper, marinated cabbage, red onion, chipotle aioli - two per order
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Ingredients
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Fish
Cabbage Slaw
Chipotle Aioli
Tacos
Method
Preparing Fish
- 1
Dry Ingredients
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Mix well.
- 2
Batter Preparation
Gradually whisk in the beer until the batter is smooth and well combined. Allow the batter to rest for 10 minutes.
- 3
Heating Oil
Heat the vegetable oil in a deep frying pan over medium-high heat until hot.
- 4
Battering Fish
Dip each snapper fillet into the batter, allowing any excess to drip off before carefully placing it in the hot oil.
- 5
Frying Fish
Fry the fish for about 4-5 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
Making Cabbage Slaw
- 6
Mixing Slaw Ingredients
In a large bowl, combine the sliced cabbage and red onion.
- 7
Marinating Slaw
Drizzle with lime juice and sprinkle with salt to taste. Toss well to combine and let sit for at least 15 minutes.
Preparing Chipotle Aioli
- 8
Making Aioli
In a small bowl, combine the mayonnaise, minced chipotle peppers, minced garlic, and lime juice. Mix until well blended.
Assembling Tacos
- 9
Warming Tortillas
Warm the corn tortillas in a dry skillet over medium heat until pliable.
- 10
Assembling Tacos
Place a piece of fried snapper on each tortilla, then top with marinated cabbage slaw and a drizzle of chipotle aioli.
- 11
Serving
Serve immediately and enjoy your Sinaloan Fish Tacos!