5.07.2015

{Recipe} Spicy Beer-Battered Fish Tacos

One thing I love about meals is that they can really create a "mood" or "feeling".  For instance, a warm bowl of soup is perfect for a rainy day.  Or a hearty serving of chili is just right on a cold, winter evening.  Fish Tacos is one of those recipes that I make all year round, but I especially love to make them as the weather starts to warm up.  They remind me so much of breezy summer days on the ocean during our years living in Southern California, the home of fish tacos, in my opinion! 

Mine is a slightly spicier version of your run-of-the-mill fish taco, and now that spring is in full swing and the temperature around Austin has consistently been in the mid-80's, I'm definitely going to be busting this recipe out again soon.







Spicy Beer-Battered Fish Tacos

Ingredients:

{Tacos}
Lemon pepper marinated Tilapia fillets, cut into thin strips
Spicy guacamole {I make mine myself using about 3 avocados + a spicy guacamole seasoning mix}
Pico de gallo {can be as spicy or mild as you like}
Fresh cilantro
Red cabbage, shredded
Sour cream {we usually use light}
Spicy ranch dressing
Flour tortillas
Limes
2-3 Tbsp. Canola Oil

{Batter}
Aprox. 1-1/2 cups flour
Sea Salt
Ground black pepper
Cayenne pepper
Cumin
Beer {usually a lighter beef - I like to use the TX beer Shiner Bock}


I first like to prepare all of the taco toppings before getting started breading and frying the fish.  After that, go ahead and mix all of your dry batter ingredients in a mixing bowl.  I always estimate the amount of seasonings to add to the batter, but you really can't mess it up.  Start with the flour in your bowl and slowly add your desired amount of seasonings.  Add more or less depending on how much flavor and spiciness you like.  Mix well. 

Slowly add the beer into your batter mix and stir until smooth.  Heat the canola oil in a pan over medium heat.  Using a fork, dip each strip of tilapia into the batter until covered on all sides and place directly into the heated pan. Flip after a few minutes and remove the strips when they are starting to brown.  I always place them into a paper towel and dab off the excess oil. 

Assemble the tacos any way you like them.  I start with the fillet in a tortilla and add a nice squeeze of fresh lime juice, guacamole, sour cream, red cabbage, pico de gallo, fresh cilantro and last - the spicy ranch dressing, which really makes it tasty!  There are a lot of liquid-y ingredients here, so I find that they turn out best when you just do a little of each topping.  That way, they won't get soggy or overflow, but you'll still get all of the flavors!

I hope you try this out for dinner sometime + let me know how you like it!  Thanks for reading!

 

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