Total Time
45 Mins
Yield
Makes 6 to 8 tacos (serving size: 1 taco)
Photo: Peden & Munk; Styling: Amy Wilson 

How to Make It

Step 1

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

Step 2

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

Step 3

Pour about 1 inch of oil into a 10- to 12-inch dutch oven 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.

Step 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.

Step 5

*To heat tortillas, wrap in foil and place in a steamer basket over boiling water, or microwave in a kitchen towel about 1 minute. Or, for a smoky char, toast directly on stovetop burner, turning often.

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