Beer-battered Fish Tacos with Baja Sauce

Name: Beer-battered Fish Tacos with Baja Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 teaspoons baking powder; 237 milliliters Mexican beer; 340 grams Mexican beer; 12 fresh corn tortillas, warmed; 237 milliliters all-purpose flour; 710 milliliters shredded green cabbage; 1 teaspoons hot sauce; 6 servings Baja Sauce; 1 lime, cut into wedges; 177 milliliters shredded queso blanco or Monterey Jack cheese; 1 red onion, cut into strips (about 1/2 cup); 1 teaspoon salt; 1 Tbsp Mexican seasoning; 1 teaspoon sugar; 6 servings Vegetable oil; 454 grams firm white fish fillet, cut into 1 1/2-inch pieces

The recipe Beer-battered Fish Tacos with Baja Sauce could satisfy your Mexican craving in about 45 minutes. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 489 calories, 22g of protein, and 22g of fat. This recipe serves 6. A mixture of cabbage, mexican seasoning, corn tortillas, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the beer you could follow this main course with the Guinness, Whiskey & Irish Cream Cupcakes as a dessert. It works well as a rather inexpensive main course. It is a good option if you're following a pescatarian diet.

Instructions

Place fish in a large heavy-duty zip-top plastic bag.

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Fish

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Ziploc Bags

Combine 12 ounces beer and Mexican seasoning in a bowl, stirring well.

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Mexican Spice Mix

Beer

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Bowl

Pour beer mixture over fish; seal. Chill 2 to 3 hours.

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Beer

Fish

Pour oil to depth of 1 1/2 inches into a deep skillet or Dutch oven; heat to 36

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Cooking Oil

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Dutch Oven

Frying Pan

Combine flour and next 3 ingredients in a medium bowl.

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All Purpose Flour

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Bowl

Whisk in 1 cup beer and hot sauce.

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Hot Sauce

Beer

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Whisk

Drain fish, discarding marinade. Coat fish in batter.

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Marinade

Fish

Cook fish in batches about 4 minutes or until done.

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Fish

Drain on paper towels.

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Paper Towels

Place 2 to 3 pieces of fish on each tortilla. Squeeze lime wedges over fish; top with remaining ingredients.

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Lime Wedge

Tortilla

Fish

Serve immediately.

Equipment

Ingredients

Servings:

1teaspoons

baking powder 237milliliters

Mexican beer 340grams

Mexican beer 12

fresh corn tortillas, warmed 237milliliters

all-purpose flour 710milliliters

shredded green cabbage 1teaspoons

hot sauce 6servings

Baja Sauce 1

lime, cut into wedges 177milliliters

shredded queso blanco or Monterey Jack cheese 1

red onion, cut into strips (about 1/2 cup)1teaspoon

salt 1Tbsp

Mexican seasoning 1teaspoon

sugar 6servings

Vegetable oil 454grams

firm white fish fillet, cut into 1 1/2-inch pieces

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.