Menu Enter a recipe name, ingredient, keyword...

Beer-battered Salmon Tacos with Chipotle Crema

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 8 * 8 corn tortillas
  • 1 * 1 cup all-purpose flour
  • 1 * 1 teaspoon sea salt
  • 1 * 1 teaspoon coarsely ground pepper
  • 1 * 1 cup beer, room temperature
  • * Vegetable oil
  • 1 * 1 pound salmon fillets, cut into pieces
  • * Chipotle Crema
  • 8 * 8 ounces sour cream or crema Mexicana
  • 1/2 * 1/2 teaspoon lime zest
  • 2 * 2 tablespoons fresh lime juice
  • 1 to 2 * 1 to 2 teaspoons minced chipotle chiles in adobo sauce
  • 1/2 * 1/2 teaspoon ground cumin
  • 1/4 * 1/4 teaspoon salt
  • * Garnishes: lime wedges, shredded cabbage, chopped fresh cilantro

Details

Preparation

Step 1

Chipotle Crema:
Combine all ingredients in a small bowl.

Tacos:
1. Wrap tortillas in foil, and bake at 200° for 10 to 15 minutes or until warm.

2. Combine flour and next 3 ingredients in a large, shallow bowl. Let stand 5 minutes.

3. Heat 1 inch oil in a 10-inch heavy pot (2 to 3 inches deep) over moderate heat until a deep-fat thermometer registers 360°.

4. Dip fish into batter to coat, draining excess. Fry fish in batches, turning once, 4 to 5 minutes or until golden. Drain on paper towels.

5. Assemble tacos with warm tortillas, fish, and Chipotle Crema. Garnish, if desired.

You'll also love

Review this recipe

Seared Wasabi-Glazed Salmon with Forbidden Rice Firecracker Grilled Alaska Salmon