Beer-Battered Fish Tacos with Chipotle Crema

 

Yield:

Makes 4 servings

 

Ingredients

1 1/2 cups all-purpose flour

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1 (12-ounce) can beer

Vegetable oil

1 1/4 pounds firm white fish

16 (5-inch) corn tortillas

Shredded cabbage

Fresh cilantro leaves

Chopped tomatoes

Chipotle Crema

Lime wedges

Preparation

1. Combine first 6 ingredients in a large bowl. Whisk in beer.
2. Pour oil to a depth of 2 inches in a deep saucepan or Dutch oven. Heat over medium-high heat until temperature reaches 350°.
3. Cut fish into bite-size pieces; dip into beer batter, letting excess batter drip back into bowl. Fry, in batches, 2 to 3 minutes or until golden brown and crispy on all sides. Drain on paper towels. Sprinkle with additional salt, if desired.
4. Heat tortillas according to package directions. Divide fish among tortillas, using 2 stacked tortillas for each taco. Top with cabbage, cilantro, tomatoes, and Chipotle Crema. Serve with lime wedges.