Beer-Battered Fish Tacos with Chipotle Crema

By therman

Coastal Living

Ingredients

• Chipotle Crema:
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 (12-ounce) can beer
• Vegetable oil
• 1 1/4 pounds firm white fish
• 16 (5-inch) corn tortillas
• Shredded cabbage
• Fresh cilantro leaves
• Chopped tomatoes
• Lime wedges
• 1 cup sour cream
• 1 chipotle pepper in adobo sauce, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon lime zest
• 1/4 teaspoon salt
• 1 tablespoon fresh lime juice

Preparation

Step 1

1. Combine first 6 ingredients in a large bowl. Whisk in beer.
2. Pour oil to a depth of 2 inches in a deep saucepan or Dutch oven. Heat over medium-high heat until temperature reaches 350°.
3. Cut fish into bite-size pieces; dip into beer batter, letting excess batter drip back into bowl. Fry, in batches, 2 to 3 minutes or until golden brown and crispy on all sides. Drain on paper towels. Sprinkle with additional salt, if desired.
4. Heat tortillas according to package directions. Divide fish among tortillas, using 2 stacked tortillas for each taco. Top with cabbage, cilantro, tomatoes, and Chipotle Crema. Serve with lime wedges.