These were fantastic! I made them exactly as written - except - I forgot to add the cheese. Usually, that would have caused an uproar in the house - but nobody noticed. They were so yummy. The sauce was delicious as well. And I love cabbage. That is to say, I don't really like cabbage but it is nearly tasteless on these tacos - but the crunch is nice. We have a veggie house rule - must eat a couple of veggies at each meal - my teens piled on the cabbage to meet the requirement. Oh, I did change one other thing - flour tortillas instead of corn. It was a shopping mistake. Corn would be better.
Beer-battered Fish Tacos with Baja Sauce
- 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
- 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.
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