1 canned chipotle chile pepper in adobo, finely chopped
1/2 tsp dried oregano, crushed
1/4 tsp ground cumin
1/8 tsp salt
11/2 pounds tilapia, cod, or grouper
1 1/2 cups all purpose flour
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cup cold beer
Veg oil to deep fry
8 corn tortillas, warmed
1 1/2 cup shredded cabbage w/ carrots
1/2 cup bell peppers, thinnly sliced
1/2 cup jicama
1/2 cup mango
Instructions
Yogurt Sauce- In a small bowl mix together mayo, yogurt, lime, chile pepper, oregano, cumin, salt and pepper. Cover and chill until needed.
Thaw fish and pat dry on paper towel. Cut fish pieces lengthwise into 1 inch wide strips; cut strips into bite sized pieces.
Make batter- In a medium bowl combine flour, salt and pepper. Slowly add cold beer, stirring until the batter thick and slightly bubbly.
Preheat oven to 200F and oil to 365F. Working in batches, dip fish in batter, allow excess to drip off and deep fry until golden brown and fish flakes.
Divide fish among tortillas, top with cabbage and yogurt sauce. Serve with lime wedge.
Originally Submitted
8/24/2014
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