Tacos de Pescado (fish tacos)

Ingredients

• 16 corn or flour tortillas
• 1 pound white fish (such as cod, tilapia, or halibut)
• oil for frying (as needed)
• 1 1/2 cups all-purpose flour
• 1 egg
• 12 oz blond beer (or sparkling water)
• 1 teaspoon baking soda
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1/2 small red cabbage (shredded)
• 2 medium tomatoes (diced)
• 1 medium cucumber (diced)
• 1 medium onion (chopped)
• 2 jalapeño or serrano peppers (chopped)
• 1 bunch cilantro (chopped)
• 1 lime (juice)
• 2 Tablespoons white vinegar
• 1 teaspoon oregano
• salt (to taste)
• lime wedges
• chipotle crema sauce

Instructions

1. 1

   Place the red cabbage in a mixing bowl along with tomatoes, onion, cucumber, cilantro, and chili peppers.

2. 2

   Squeeze the juice of a lime, add vinegar, oregano, and season with salt. Mix well and adjust with salt if needed. Set aside.

3. 3

   --- Prepare the batter ---

4. 4

   Place flour in a large mixing bowl along with garlic powder, chili powder, cumin, baking powder, salt, and black pepper. Mix to combine.

5. 5

   Add the beer (or sparkling water) and egg. Whisk until a smooth batter has formed, then place in the fridge to rest for 30 minutes.

6. 6

   --- Make the battered fish ---

7. 7

   Cut the fish fillets into manageable-sized pieces that will fit in the tortillas. I recommend strips about 3/4 inch wide and 4-5 inches long.

8. 8

   Season the fillets with salt and pepper to taste.

9. 9

   Add fish strips to the beer batter and mix to coat on all sides.

10. 10

    In a large frying pan, heat about 1-2 inches of oil over medium heat.

11. 11

    Working on batches, deep fry the battered fish on all sides until nicely golden brown and crisp.

12. 12

    Remove from the hot oil and place fried fish on a strainer.

13. 13

    --- Assemble the fish tacos ---

14. 14

    Heat tortillas directly on the stove flame until slightly charred. Or heat them in a comal or skillet until soft and pliable.

15. 15

    Place a warm corn tortilla on a plate. Add some pieces of battered fried fish in the center and top with crispy coleslaw.

16. 16

    Repeat with all tortillas and serve with chipotle crema sauce and a squeeze of lime.