Info

All demo content is for sample purposes only, intended to represent a live site. Please use the RocketLauncher to install an equivalent of the demo, all images will be replaced with sample images.

20 May 2016

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, friends! There is ALWAYS room for tacos.

What is it about fish tacos that make them so awesome? Perhaps because…THEY ARE TACOS? Quite possibly. Tacos are certainly one of life’s perfections, but the fish taco is something unto itself. It is so much about the fixings. So many choices! And the fish, right? What sort of fish do you choose? How do you season it? What type of hot sauce do you pour forth? Oh my, and do we serve it grilled or blackened or fried? Help!

Beer Battered FishTacos with Spicy Habanero Slaw - Recipe

No worries. This isn’t any sort of taco crisis. I am NOT freaking out overhere. I LOVE that we have so many options for fish tacos that I might just have to create a whole new section on the site dedicated to fish tacos specifically. Perhaps soon! But for today, we’re going to start with a simple decision – FRIED FISH TACOS. I normally do not fry food, but lately I’ve been experimenting with a few recipes and I’ve gotten myself hooked on something super simple – BEER BATTER. Beer batter is incredibly easy to make and it puffs up so nicely when you fry it, especially with fish. The fish cooks quickly this way. The resulting outer layer is light and airy, but also crisp and crunchy, and it has quickly become one of my favorite methods for frying. Beer batter, baby!

Beer Battered Fish Tacos with Spicy Habanero Slaw - Recipe

A simple beer batter consists of flour, baking powder, salt and beer. I like to season it up to impart the fish with extra flavor. Make sure you season the batter. I truly makes a difference. Then, hit the fish with a bit of salt after the fry, while they are draining on paper towels.

For the slaw, I busted out a couple of habanero peppers that were just BEGGING to get into this recipe. They add the expected level of heat, but also the fruity flavor that pairs so well with fish. It’s a mixture of the habanero pepper, cabbage, red onion and cilantro with a bit of lime juice for your citrus pop. Top it all off with a quick and easy chipotle cream sauce and BOOM! Fish taco night! If you’re not into frying, you can easily convert this to a Grilled Fish Tacos with Spicy Habanero Slaw recipe, but hey, YOLO. Get that oil heated up!

CRUNCH-CRUNCH.

Beer Battered Fish Tacos with Spicy Habanero Slaw - Recipe

Patty’s Perspective: A good drink pairing for this recipe is a citrusy Wit or Wheat beer, or even an Old Bay spiced Bloody Mary.

 

5 from 1 vote
Beer Battered Fish Tacos with Spicy Habanero Slaw - Recipe
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
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, friends! There is ALWAYS room for tacos.
Course: Main Course
Cuisine: American
Servings: 4
Calories: 406 kcal
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 CHIPOTLE 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
FOR SERVING
  • Warmed corn tortillas
  • Extra limes
  • Hot Sauce to taste!
Instructions
  1. Get your slaw going by mixing all the ingredients together in a mixing bowl. Refrigerate until ready to use.
  2. For the chipotle crema, combine all ingredients in a food processor and process until smooth. Set into the fridge until ready to use.
  3. 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.
  4. Slice the fish into strips and set aside.
  5. Set out two bowls. In the first bowl, add half the flour along with paprika and garlic. Mix well.
  6. In the second bowl, add remaining flour, baking powder, ½ teaspoon salt and beer. Whisk vigorously until nicely combined.
  7. Dip the fish into the first bowl, then coat with beer batter in the second bowl. Tap off extra batter.
  8. Set into theoil and fry a couple of minutes per side, until the fish is nicely browned.
  9. Remove and drain on paper towels. Season with a bit of salt.
  10. 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.
Nutrition Facts
Beer Battered Fish Tacos with Spicy Habanero Slaw - Recipe
Amount Per Serving
Calories 406 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 15g 75%
Cholesterol 58mg 19%
Sodium 435mg 18%
Potassium 411mg 12%
Total Carbohydrates 30g 10%
Dietary Fiber 1g 4%
Sugars 3g
Protein 16g 32%
Vitamin A 15.2%
Vitamin C 11.4%
Calcium 10.3%
Iron 11.3%
* Percent Daily Values are based on a 2000 calorie diet.

2 comments

  1. Wow!!! My mouth is watering….Can’t wait to try this recipe!! Thank you Mr. Mike for posting this! I’m a chilihead as well…woohoo! God bless you!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

488 Shares
Pin429
Share59
Tweet
Email
Yum