Fish Tacos with Chipotle Crema
These Fish Tacos with Chipotle Crema are absolutely delicious! The fish for these tacos are dipped in a beer batter which uses cake flour before being fried, which means an incredibly light end result. Traditional toppings include cabbage and radish for crunch, avocado, cilantro, and an addictive chipotle crema. This recipe is simple to prepare, and worth the wait!
Servings: 16 tacos
Ingredients
For the beer batter:
- 2 large eggs
- 1 cup Mexican dark lager, (such as Negro Modelo)
- 1 1/2 cups cake flour (not self rising)
- 1 Tbsp salt
For frying the fish:
- Vegetable oil, for frying
- 2 lbs skinless firm white fish, (such as cod or haddock)
For the chipotle crema:
- 1 cup sour cream or greek yogurt
- 2 tsp adobo sauce, (from canned chipotles)
- 1 tsp lime juice
- 1/2 tsp salt
To assemble tacos:
- 16 corn tortillas
- Purple cabbage shredded
- Radishes thinly sliced
- cilantro
- avocado, diced
- limes, for serving
Instructions
For frying the fish:
- Whisk eggs in a small bowl, and gradually whisk in the beer. In a separate bowl, whisk together flour and salt. Slowly whisk wet ingredients in to dry. Mix until just combined - overmixing will not yield as crispy results. Cover and refrigerate for 20 minutes or up to 2 hours.
- Preheat oven to 200 degrees. Line a baking sheet with paper towels. In a large cast iron pot, add 3 inches of oil, and heat to 375 degrees (use a candy or deep fryer thermometer). Be sure to watch the temperature of the oil, and don't let it exceed 375 during the cooking process.
- Once oil is ready, start coating the fish. Using tongs, carefully dip fish in to hot oil. Be sure to rotate the fish as it cooks, so it browns evenly. Cook until fish is cooked through, 5-7 minutes. As fish completes cooking, remove from oil on to paper towel lined baking sheet. Keep warm in the oven as remaining fish cooks.
For the chipotle crema:
- Meanwhile, in a medium bowl mix greek yogurt, adobo sauce, lime juice, and salt. Stir to combine, and set aside.
To assemble tacos:
- Using tongs, one at a time place the tortillas over the flame of a gas burner until blackened. Keep tortillas warm in a kitchen towel.
- Arrange fish pieces on tortilla. Top with shredded cabbage, radishes, avocado, cilantro, and chipotle cream. Serve with extra limes!
Notes
Original recipe from Martha Stewart's, "Cooking School".