Beer-battered Fish Tacos with Baja Sauce

Yield: 4 to 6 servings

Ingredients

• 1  pound  firm white fish fillet, cut into 1 1/2-inch pieces
• 1  (12-ounce) bottle Mexican beer
• 1  tablespoon  Mexican seasoning*
• Vegetable oil
• 1  cup  all-purpose flour
• 1  teaspoon  salt
• 1  teaspoon  sugar
• 1/2  teaspoon  baking powder
• 1  cup  Mexican beer
• 1/2  teaspoon  hot sauce
• 12  fresh corn tortillas, warmed
• 1  lime, cut into wedges
• 3/4  cup  shredded queso blanco or Monterey Jack cheese
• 3  cups  shredded green cabbage
• 1/2  red onion, cut into strips (about 1/2 cup)
• Baja Sauce

Preparation

Place fish in a large heavy-duty zip-top plastic bag. Combine 12 ounces beer and Mexican seasoning in a bowl, stirring well. Pour beer mixture over fish; seal. Chill 2 to 3 hours.

Pour oil to depth of 1 1/2 inches into a deep skillet or Dutch oven; heat to 360°.

Combine flour and next 3 ingredients in a medium bowl. Whisk in 1 cup beer and hot sauce. Drain fish, discarding marinade. Coat fish in batter.

Cook fish in batches about 4 minutes or until done. Drain on paper towels.

Place 2 to 3 pieces of fish on each tortilla. Squeeze lime wedges over fish; top with remaining ingredients. Serve immediately.