If you can't keep your excitement under wraps while assembling these beer-battered fish tacos, that's understandable. Enjoy fresh fish at its best, along with a crunchy, zesty slaw, packaged like a gift in a soft tortilla.
Ingredients
2 cups shredded cabbage
3 tablespoons mayonnaise
2 tablespoons minced fresh cilantro
2 tablespoons sour cream
1 tablespoon lime juice
1 tablespoon honey
1/4 teaspoon salt
oil for deep-fat frying
1 cup all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup very cold beer or nonalcoholic beer
1 pound cod fillets, cut into 1-inch strips
6 corn tortillas (6 inches), warmed
optional toppings: diced tomatoes, sliced avocado and pickled red onion
Directions
In a small bowl, combine the first 7 ingredients. Refrigerate, covered, at least 30 minutes. Meanwhile, in an electric skillet or deep-fat fryer, heat oil to 375°. In a shallow bowl, combine flour, baking powder, salt and cayenne pepper. Stir in beer until smooth. In batches, dip fillets in batter; allow excess to drip off.
Fry fish in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve in tortillas with cabbage mixture. Top with tomato, avocado and onion if desired.
