Baja Fried-Fish Tacos

Prep and Cook Time: about 45 minutes

Yield: Makes 6 to 8 tacos (serving size: 1 taco)

Ingredients

• 1  cup  dark beer
• 1  cup  all-purpose flour
• 1  teaspoon  salt
• 1 1/2  pounds  boned, skinned firm, white-fleshed fish such as Pacific cod or tilapia
• Vegetable oil
• 12  to 16 corn tortillas, warmed
• Cabbage and Cilantro Slaw
• Chipotle Tartar Sauce
• Lime wedges

Preparation

1. In a bowl, whisk beer, flour, and salt until well blended.

2. Rinse fish and pat dry; cut crosswise into 1-inch-wide strips.

3. Pour about 1 inch of oil into a 10- to 12-inch nonstick frying pan (with at least 2-in.-tall sides) over medium-high heat; bring oil to 360°. With a fork, dip each piece of fish into beer batter; lift out and let drain briefly. Slide fish into oil, a few pieces at a time, and cook until golden (adjust heat to maintain 360°), turning if necessary to brown on all sides, 2 to 4 minutes per batch. With a slotted spoon, transfer to a paper towel-lined baking sheet. Keep warm in a 200° oven while you fry remaining fish.

4. To assemble each taco, stack two tortillas and top with a couple of pieces of fish, then a spoonful of cabbage and cilantro slaw. Serve with the chipotle tartar sauce to add to taste and lime wedges to squeeze over the top.

Nutritional Information

Calories:

537 (57% from fat)

Protein:

20g

Fat:

34g (sat 18)

Carbohydrate:

39g

Fiber:

3.9g

Sodium:

573mg

Cholesterol:

53mg