Beer Battered Fish Tacos with Spicy Habanero Slaw

May 22, 2020
Recipes
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A fish tacos recipe made with white fish that has been lightly fried in seasoned beer batter, served with a crunchy habanero slaw and creamy chipotle sauce. Bring on the tacos!

Ingredients

For the Slaw
½ cup diced cabbage
½ cup diced red onion
1-2 habanero peppers diced
¼ cup chopped cilantro
Juice from half a lime
Salt to taste

For the Chipolte Crema
1 cup crema our sour cream
1 tablespoon chipotle in adobo
Juice from half a lime
Pinch of salt

For the Beer Battered Fish
8 ounces white fish I used halibut, but tilapia is great, too
1 cup flour
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon baking powder
½ teaspoon salt + more for finishing
2/3 cup beer
2 cups vegetable oil for frying

Steps

Get your slaw going by mixing all the ingredients together in a mixing bowl. Refrigerate until ready to use.
For the chipotle crema, combine all ingredients in a food processor and process until smooth. Set into the fridge until ready to use.
Next, get your fish going by adding the 2 cups of vegetable oil to a large pot. Heat to 375 degrees. Do not let the oil boil.
Slice the fish into strips and set aside.
Set out two bowls. In the first bowl, add half the flour along with paprika and garlic. Mix well.
In the second bowl, add remaining flour, baking powder, ½ teaspoon salt and beer. Whisk vigorously until nicely combined.
Dip the fish into the first bowl, then coat with beer batter in the second bowl. Tap off extra batter.
Set into theoil and fry a couple of minutes per side, until the fish is nicely browned.
Remove and drain on paper towels. Season with a bit of salt.
Serve the beer battered fish on warmed corn tortillas. Hit with a tiny bit of salt, then lime juice, then a bit of the chipotle crema and top with your slaw and a bit of hot sauce.