- 8
- 50 mins
Ingredients
- 1 can (4.5 oz) chopped green chiles
- 1/3 cup packed fresh parsley
- 3/4 cup packed fresh cilantro
- 1 small clove garlic, crushed
- 1/2 cup mayonnaise
- Vegetable oil for deep frying
- 1 cup all-purpose flour
- 1 1/4 cups Mexican beer
- 1 lb firm white fish fillets (such as cod)
- 1 teaspoon coarse sea salt
- 8 taco shells, heated as directed on package
- 1 cup shredded red cabbage
- 2 jalapeño chiles, thinly sliced
- 1 lime, cut into wedges
Preparation
Step 1
1 In food processor, place Chimichurri Aioli ingredients. Cover; process, using quick on-and-off motions, until smooth. Empty into bowl, and refrigerate until ready to serve.
2 In deep fryer or heavy saucepan, heat at least 2 inches oil to 350°F. While oil is heating, mix flour and beer in medium bowl. Cut fish fillets into cubes. Dip cubes into batter, and fry fish in batches, about 3 minutes per side, until golden brown and cooked through. Drain on paper towels; sprinkle lightly with salt.
3 Fill each taco shell with fish, cabbage, a dollop of aioli and chiles. Serve with lime wedges.
Expert Tips:
For a fun variation the kids will love, try substituting flour tortillas for taco shells.
Your family will love this Chimichurri Aioli. If you have any left, cover and refrigerate to use later with fish, meat and veggies.
Serving Size: 1 Taco Calories380 ( Calories from Fat210), % Daily Value Total Fat23g23% (Saturated Fat3 1/2g,3 1/2% Trans Fat1g1% ), Cholesterol40mg40%; Sodium650mg650%; Total Carbohydrate25g25% (Dietary Fiber1g1% Sugars0g0% ), Protein14g14%