Recipe from The Sunset Cookbook
Makes: 6 to 8 tacos
Time: 45 minutes
- 1 cup each dark beer and flour
- 1 tsp. salt
- Vegetable oil
- 1½ lbs. firm, white-fleshed fish fillets such as Pacific cod or tilapia, cut into 1-in. wide strips
- 12 to 16 corn tortillas (6 in. wide), warmed (see Quick Tip)
- Cabbage and cilantro Slaw (recipe follows)
- Chipotle Tartar Sauce (recipe follows)
- Lime wedges
1. In a bowl, whisk beer, flour, and salt until well blended.
2. Preheat oven to 200°. Pour about 1 in. of oil into a 10- to 12-in. nonstick frying pan (with sides at least 2 in. high); heat over medium-high heat until oil measures 360° on a deep-fry thermometer. With a fork, dip each piece of fish into beer batter, then lift out and let drain briefly. Slide fish into oil, a few pieces at a time, and cook until golden (adjust heat to maintain 360°), turning if necessary to brown on all sides, 2 to 4 minutes per batch. With a slotted spoon, transfer cooked fish to a paper towel–lined baking sheet. Keep warm in oven while frying remaining fish.
3. To assemble each taco, stack 2 warm tortillas and top with a couple of pieces of fish, then a spoonful of slaw. Serve with tartar sauce on the side to add to taste and lime wedges to squeeze over top.
Quick Tip: To heat tortillas, wrap in a kitchen towel and microwave until warm and soft, about 1 minute.
Per taco without slaw and sauce: 537 cal., 57% (306 cal.) from fat; 20 g protein; 34 g fat (18 g sat.); 39 g carbo (3.9 g fiber); 573 mg sodium; 53 mg chol.
Cabbage and Cilantro Slaw: In a large bowl, mix 1½ qts. finely shredded cabbage (about 10 oz.), 1⁄3 cup chopped cilantro, 3 tbsp. fresh lime juice, 2 tbsp. vegetable oil, 1⁄4 tsp. red chile flakes, and salt to taste. Makes 4¼ cups.
Chipotle Tartar Sauce: Rinse 2 tbsp. canned chipotle chiles in adobo sauce and discard seeds and veins. In a blender, purée chiles with 1 cup mayonnaise and 1⁄4 cup each sweet pickle relish and chopped onion until smooth. Makes 1 1⁄3 cups.