Beer Battered Fish Taco Mexican Cinco de Mayo Recipe
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| Fish Taco Recipe - Mexican Cinco de Mayo |
by The Recipe Lady
Fish Taco - Mexican Cinco de Mayo Recipe
Chimichurri Aioli Ingredients:
1 can (4.5 oz.) chopped green chiles
1/3 cup packed fresh parsley
3/4 cup packed fresh cilantro
1 small clove garlic, crushed
1/2 cup mayonnaise
Crispy Fish Filling Ingredients:
Vegetable oil for deep frying
1 cup all-purpose flour
1 1/4 cups Mexican beer
1 lb. firm white fish fillets (such as cod)
1 tsp. coarse sea salt
Tortillas And Toppings Ingredients:
8 taco shells, heated as directed on package
1 cup shredded red cabbage
2 jalapeño chiles, thinly sliced
1 lime, cut into wedges
Instructions:
In food processor, place Chimichurri Aioli ingredients.
Cover; process, using quick on-and-off motions, until smooth.
Empty into bowl, and refrigerate until ready to serve.
In deep fryer or heavy saucepan, heat at least 2 inches oil to 350 degrees F.
While oil is heating, mix flour and beer in medium bowl.
Cut fish fillets into cubes.
Dip cubes into batter.
Fry fish in batches, about 3 minutes per side, until golden brown and cooked through.
Drain on paper towels; sprinkle lightly with salt.
Fill each taco shell with fish, cabbage, a dollop of aioli and chiles.
Serve with lime wedges.
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