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Beer Battered Fish Tacos

Beer Battered Fish Tacos

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Servings: 4 servings
Course: dinner, Lunch, Main Course
Cuisine: Mexican, Texmex
Ingredients Method

Ingredients
  

For the Beer Batter
  • 1 cup All purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 - 1 1/4 beer, I used a lime flavored beer
For the Avocado Salsa
  • 2 ripe avocados
  • 2 cups water
  • 2 tbsp white wine vinegar or white vinegar
  • juice of one to 2 lemons
  • 1-2 jalapenos, seeded and stemmed
  • 1/2 white onion
  • 1/2 cup cilantro
  • 1/2-1 tsp salt
For the Fish Tacos
  • 3/4-1 lb red snapper, mahi mahi or fish of your choice
  • beer batter
  • 8 flour or corn tortillas
  • avocado salsa
  • limes quartered for serving
  • shredded lettuce
  • diced ripe tomatoes
  • oil for frying

Method
 

  1. Combine the ingredients for the batter and allow to sit about 10 minutes.
  2. Meanwhile, place all the ingredients for the avocado salsa in a food processor. Start with the juice of one lime and one jalapeno, then adjust after processing. Process until smooth, a couple of minutes. Check for salt, lime juice and spiciness and adjust to your preference. I used 2 limes and 2 jalapenos. I like the tartness of the jalapenos and we like a little heat from the jalapenos. If not using immediately, store in the refrigerator
  3. Cut the fish into 8 pieces or strips. Pat dry. Heat the oil in a pan and bring to medium high. When the oil is sizzling (place the end of a wooden spoon in and if bubbles form around the spoon, it is ready) dredge a piece of fish in the batter and place into the hot oil. Cook turning until golden brown. Do not crowd the pan, cook in batches and keep in a warm oven if you are frying a bunch of fish.
  4. Heat the tortillas on a griddle. Place a piece of fish in each tortilla, top with shredded lettuce and diced tomato. Serve with the avocado salsa and lime quarters. Enjoy!