Beer-battered Salmon Tacos with Chipotle Crema
By Texaschef11
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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.
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