Beer Battered Fish Tacos
Ingredients
- For the beer batter:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper adjust according to your preference
- 1 cup cold beer light and crisp beer works well
- For the fish tacos:
- 1 pound Mahi Mahi fillets cut into small strips
- Vegetable oil for frying
- 8 small flour tortillas
- For the toppings:
- Habanero Aioli you can either make it from scratch or buy it ready-made
- Finely shredded cabbage
- Sliced onion
- Sliced leek optional
- Poblano sauce you can either make it from scratch or buy it ready-made
- Fresh cilantro leaves
Instructions
- In a mixing bowl, combine the flour, baking powder, salt, paprika, garlic powder, and cayenne pepper for the beer batter.
- Gradually pour the cold beer into the dry mixture while whisking until you achieve a smooth batter. Set it aside to rest for about 10 minutes.
- Heat vegetable oil in a deep pot or skillet to about 350°F (175°C).
- Dip each Mahi Mahi strip into the beer batter, making sure it’s well coated, and carefully place it into the hot oil. Fry the fish in batches for about 3-4 minutes per side or until golden brown and crispy. Transfer the cooked fish to a paper towel-lined plate to drain excess oil.
- Warm the flour tortillas in a dry skillet or microwave.
- To assemble the tacos, spread a spoonful of Habanero Aioli onto each tortilla. Top with a few strips of beer-battered Mahi Mahi.
- Add a handful of shredded cabbage, sliced onion, and leek (if desired) on top of the fish.
- Drizzle some Poblano sauce over the taco filling and garnish with fresh cilantro leaves.
- Serve the beer battered fish tacos immediately while they’re still warm.
Hey there, taco enthusiasts! Get ready to embark on a flavor adventure that will transport your taste buds straight to the vibrant beaches of Baja California. Today, we’re diving into the world of Crispy Beer-Battered Fish Tacos – a fiesta of flavors that will leave you craving for more!
The beer batter is a simple combination of all-purpose flour, baking powder, salt, paprika, garlic powder, and just a hint of cayenne pepper for a touch of heat. The secret ingredient? Cold beer! It adds a refreshing twist and helps create that irresistible lightness we’re looking for.
Now, onto the Mahi Mahi. Cut it into small strips and dip each one into the beer batter, ensuring a generous coating. We’re talking about a perfectly golden and crispy exterior here, folks. Once coated, it’s time to fry these babies until they reach that magical state of golden perfection. And trust me, the aroma alone will make your mouth water in anticipation.
While the fish is sizzling away, let’s talk about the toppings that will take these tacos to the next level. We start with a creamy and tangy Habanero Aioli – it adds a punch of flavor that beautifully complements the fish. Slather it onto warm flour tortillas, creating a flavorful base for the taco.
Next up, we pile on the toppings like we’re building a flavor skyscraper. A generous amount of finely shredded cabbage adds a refreshing crunch, while sliced onions and leeks (if you’re feeling adventurous) bring a touch of sharpness. And let’s not forget the Poblano sauce, drizzled on top to give these tacos a smoky, slightly spicy kick. Finally, a sprinkle of fresh cilantro adds a burst of herbal goodness, tying everything together.
These Crispy Beer-Battered Fish Tacos are perfect for gatherings with friends, casual weeknight dinners, or simply when you’re in need of a flavor-packed pick-me-up. So grab a cold beverage, gather your loved ones, and get ready to embark on a culinary adventure that will transport you to the sunny shores of Mexico. Cheers to good food and happy taco times!