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    Beer Battered Fish Tacos

    Beer Battered Fish Tacos

    INGREDIENTS

    Spicy Avocado Lime Cream4 avocados, peeled, pitted and chopped

    2 cup plain thick yogurt or sour cream

    Juice and zest of 1 lime

    1 jalapeño pepper, seeded, chopped

    A few drops of green Tabasco sauce, to taste

    A handful of cilantro, chopped

    Salt and pepper

    Pico De Gallo2 tomatoes, seeded, chopped

    1 red bell pepper seeded and chopped

    1 jalapeño, seeded, chopped

    1 garlic clove, minced

    1 onion, minced

    Juice of 1 lime

    A handful of cilantro, chopped

    2 Tbsp olive oil

    Salt and pepper

    Fish450 g haddock fillets, cut into large cubes

    1 cup of flour for dredging

    Canola or peanut oil for frying

    Beer Batter2 cup flour

    ¼ cup cornstarch

    1 Tbsp baking powder

    2 eggs

    2 ½ cup beer (2 bottles of beer)

    Salt and pepper

    ServingHomemade tortillas (refer to Chuck’s recipe)

    Green chili sauce (refer to Chuck’s recipe)

    Iceberg lettuce, finely shredded

    DIRECTIONS

    Spicy Avocado Lime Cream

    1. Using a food processor, mix all the ingredients together. Keep in the refrigerator.

    Pico De Gallo

    1. In a bowl, mix all the ingredients. Keep in the refrigerator.

    Fish

    1. Heat oil in deep fryer to 180 C (350 F).

    2. Dust fish pieces lightly with flour. Dip into beer batter and fry for 1-½ minutes or until crispy and golden brown. Drain on paper towel and season with salt and pepper.

    Beer Batter

    1. In a large bowl, combine flour, cornstarch, baking powder, and salt. Next, quickly stir eggs and beer into flour mixture (don’t worry if there are a few lumps).

    Serving

    1. Spread Avocado Lime Cream on a homemade tortilla (see Chuck’s recipe) and place 3 pieces of fried fish on top. Add shredded iceberg lettuce and garnish with Pico de Gallo and Spicy Green Chili Sauce (see Chuck’s recipes).

     

     

     

    Credits to The Food Network

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