CHIPOTLE BEER BATTERED FISH TACOS WITH AVOCADO CREAM
Chipotle Beer Battered Fish Tacos are summery, fresh, and slightly spicy.
Author: Bri | Bites of Bri
- 1 lb fresh white fish such as cod or grouper
- 1 tbsp chipotle in adobo puree (this can be found on the Mexican aisle at the store)
- 1 egg, scrambled
- 1 cup beer
- 1 cup all purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 6-8 small flour tortilla shells
- ¼ head of green cabbage, shredded
- 16 oz canola oil for frying
- cilantro for topping
- For the avocado cream:
- 2 ripe avocados
- 1 cup light sour cream
- ½ tsp salt
- ½ lime, juiced
- For the pico de gallo:
- 1 cup cherry tomatoes, diced
- 1 tbsp cilantro
- 1 tbsp red onion, diced
- 1 lime, juiced
- pinch of salt
- To make the tacos, start by pureeing the chipotle in adobo in the food processor. I usually puree one whole can of the chipotles in adobo at once and then store the extra in a freezer bag in the freezer. Once the chipotles are pureed, remove all but one tablespoon of puree from the food processor.
- In the food processor, add the egg to the remaining tablespoon of puree. Blend until frothy.
- Pour the egg mixture into a medium sized mixing bowl. Whisk in the beer.
- In a small bowl, combine the flour with the baking powder and cornstarch. Whisk to combine. Add the flour mixture to the beer mixture and whisk until smooth, ensuring that there are no lumps. Set aside.
- Remove the fresh fish from the packaging and rinse it. Pat it dry with a paper towel. Using a sharp knife, slice the fish into small pieces that are approximately ½ inch thick. You’ll want the fish to fit (with the toppings) on the tortillas you’ve selected. Add the fish to the batter and make sure it is coated completely.
- Combine all of the ingredients for the pico de gallo in a small bowl and set aside.
- Clean the food processor and use it to blend the avocado cream together. Set aside.
- Everything can be done in advance, including marinating the fish in the batter, but plan on frying the fish just before serving the tacos. Add the canola oil to a heavy bottomed pot. Add the candy thermometer and heat the oil until it reaches 350 degrees.
- Once the oil is hot, remove the fish from the batter one piece at a time wiping some of the extra batter on the side of the bowl before adding the fish to the oil. You’ll likely need to fry the fish in a few batches to avoid overcrowding in the oil. Fry each piece for 2 minutes or until lightly golden, then gently flip the fish in the oil so that the other side will get golden. Once completely golden, remove the fish and place it on a paper towel lined plate. Add a sprinkle of salt. Continue until all fish is cooked.
- While the fish is cooking, warm the tortillas. I like to char mine slightly over my gas burners on my stovetop. You can also wrap them in foil and heat them in the oven or wrap them in a damp paper towel and warm them in the microwave.
- Once everything is ready, it’s time to assemble the Chipotle Beer Battered Fish Tacos with Avocado Cream.
- Place a few pieces of cabbage on each tortilla. Top the cabbage with a piece of fish (depending on size, you may want two pieces). Add a spoonful of pico de gallo and a drizzle of avocado cream.
You can make the batter and pico ahead of time and marinade the fish. Simply heat the oil and fry the fish just before serving.
Source, credits & more information: BitesofBri