Beer-battered Fish Tacos with Baja Sauce

Yield:

4 to 6 servings

 

Ingredients

1 pound firm white fish fillet, cut into 1 1/2-inch pieces

1 (12-ounce) bottle Mexican beer

1 tablespoon Mexican seasoning*

Vegetable oil

1 cup all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon baking powder

1 cup Mexican beer

1/2 teaspoon hot sauce

12 fresh corn tortillas, warmed

1 lime, cut into wedges

3/4 cup shredded queso blanco or Monterey Jack cheese

3 cups shredded green cabbage

1/2 red onion, cut into strips (about 1/2 cup)

Baja Sauce

Preparation

Place fish in a large heavy-duty zip-top plastic bag. Combine 12 ounces beer and Mexican seasoning in a bowl, stirring well. Pour beer mixture over fish; seal. Chill 2 to 3 hours.
Pour oil to depth of 1 1/2 inches into a deep skillet or Dutch oven; heat to 360°.
Combine flour and next 3 ingredients in a medium bowl. Whisk in 1 cup beer and hot sauce. Drain fish, discarding marinade. Coat fish in batter.
Cook fish in batches about 4 minutes or until done. Drain on paper towels.
Place 2 to 3 pieces of fish on each tortilla. Squeeze lime wedges over fish; top with remaining ingredients. Serve immediately.