Crispy Fish Tacos with Spicy Sweet and Sour Sauce

Name: Crispy Fish Tacos with Spicy Sweet and Sour Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 avocado, pitted, peeled and sliced; 0 teaspoons baking powder; 177 milliliters beer or nonalcoholic beer; 1 chipotle chile in adobo sauce (from 7-oz can), chopped; 454 grams halibut, flounder or cod fillets, skinless and fish cut into 5x3/4-inch strips; 237 milliliters all-purpose flour; 6 12-inchs flour tortillas (12 inch); 1 Tbsp chopped fresh cilantro; 6 servings Fresh cilantro; 0 teaspoons garlic powder; 1 teaspoons ground cumin; 59 milliliters ice-cold water; 473 milliliters shredded lettuce; 1 teaspoon packed light brown sugar; 1 lime, cut into 6 wedges; 1 Tbsp lime juice; 113 grams cup shredded Monterey Jack cheese; 177 milliliters salsa; 1 teaspoons salt; 237 milliliters sour cream; 6 servings Vegetable oil

You can never have too many main course recipes, so give Crispy Fish Tacos with Spicy Sweet and Sour Sauce a try. Watching your figure? This pescatarian recipe has 829 calories, 32g of protein, and 41g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up ice-cold water, vegetable oil, nonalcoholic beer, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Mexican cuisine.

Instructions

In small bowl, mix all sauce ingredients well; set aside.

Ingredients you will need

Sauce

Equipment you will use

Bowl

In large bowl, beat flour, salt, cumin, baking powder and garlic powder with wire whisk. Stir in beer and water until no dry flour mixture is visible.

Ingredients you will need

Baking Powder

Garlic Powder

Cumin

All Purpose Flour

Water

Beer

Salt

Equipment you will use

Whisk

Bowl

Heat oven to 200F (or set to warm). Line cookie sheet with foil.

Ingredients you will need

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Place wire rack on lined cookie sheet and place in oven.

Ingredients you will need

Equipment you will use

Baking Sheet

Wire Rack

Oven

In 4-quart Dutch oven or deep fryer, heat 1 1/2 inches oil to 375F. Dip fish strips in batter and remove with tongs, holding fish strips over bowl so excess batter drips off. Lower fish strips into hot oil. Repeat with remaining fish strips. (Do not crowd pan; cook only as many fish strips at once that will fit in pan without touching each other.) Cook fish strips 4 minutes on one side until golden brown. Turn fish (flip fish away from you to avoid being spattered with hot oil) and cook 3 minutes on other side until golden.

Ingredients you will need

Fish

Dip

Cooking Oil

Equipment you will use

Deep Fryer

Dutch Oven

Tongs

Bowl

Frying Pan

Remove fish from pan and place on wire rack on cookie sheet. Keep fish warm in oven while you prepare remaining strips.

Ingredients you will need

Fish

Equipment you will use

Baking Sheet

Wire Rack

Oven

Frying Pan

To assemble tacos, place 1 or 2 fish strips on center of each tortilla. Top with about 2 tablespoons sauce, the lettuce, salsa, avocado, cheese, a squirt of lime juice and the cilantro.

Ingredients you will need

Lime Juice

Cilantro

Tortilla

Avocado

Lettuce

Cheese

Salsa

Sauce

Fish

Equipment

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. You could try Chehalem 3 Vineyard Pinot Gris. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.