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Beer battered Fish Taco, Cabbage Cilantro Slaw, Pineapple Salsa with a Chipotle Creme
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Ingredients
Cabbage Cilantro Slaw
- 4 C Cabbage Shredded “angel hair” style
- 1/2 C Green Onions about 4 chopped
- 1/2 C Cilantro chopped
- 3 Tb Vinegar
- 2 Tb Canola Oil
- 3 tsp Salt
- 1 tsp Sugar
Fish and Beer Batter
- 2 lb Cod cut into bite-size strips
- Salt
- 1.5 C Flour
- 2 tsp Chili Powder
- 1/4 C Cornstarch
- 1 Tb Paprika
- 1 tsp Baking Powder
- 1 C Beer I used Guiness
- 1 Egg
Pineapple Salsa
- 1 C Pineapple preserves
- 3 Tb Lime Juice
- 1 Tb Cilantro chopped
- 1 Tb Jalapeno fined diced
- 1 tsp Salt
Chiplotle Creme
- 1/2 C Greek Yogurt
- 1 Tb Buttermilk
- 1 Chipotle peppers in Adobo chopped
- 1 Tb Adobo sauce
Other Items
- 12 Corn Tortillas
- 2 Avocado thinly sliced
- 2 Limes cut into wedges
Ingredients
Cabbage Cilantro Slaw
Fish and Beer Batter
Pineapple Salsa
Chiplotle Creme
Other Items
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Instructions
Cabbage Cilantro Slaw
- In a bowl toss well the Cabbage, Green Onions, Cilantro, Vinegar, Oil, Salt and Sugar. Cover and place in the fridge until needed
Fish and Beer Batter
- If using frozen fish make sure it is thawed. Pat the fish dry and sprinkle with Salt while preparing the batter and dredge
- In a bowl combine the 3/4 C of the Flour, Cornstarch, Paprika and baking Powder. Mix in the Beer and Egg
- In a flat dish place the remaining 3/4 C Flour, Chili Powder, 2 tsp Salt and 1 tsp Black Pepper
Pineapple Salsa
- Whisk together the Pineapple Preserves, Lime Juice, Cilantro, Jalapeno and Salt. cover and place in the fridge until needed
Chiplotle Creme
- Mix together the Greek Yogurt, Buttermilk, Chipotle Pepper and the Adobe Sauce. Cover and place in the fridge until needed
Preparation
- Line a large plate with Paper towels. Cover a sheet pan with foil and place in a preheated oven at 200 Degrees. Heat Oil for frying the fish to 375 degrees
- Dip the Fish in the Flour mixture. Coat fully and shake of any excess. Place in the Beer Batter to coat. Then place the fish in the hot Oil. Cook 4-6 pieces at a time to keep the oil temperature up. Cook on each side for about 2-4 minutes until golden brown and crispy.
- Move the cooked Fish to the paper towel lined plate to drain then place the next batch of Fish in the Oil. Then move the drained Fish to the Sheet pan in the Oven. Repeat as needed.
- Just before starting the last batch of Fish place your Corn Tortillas on a baking sheet and put them in the oven to warm.
- Place some Fish Portions on a warmed Corn Tortilla. Top with the Slaw, Pineapple Salsa and the Chipotle Creme.
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