Beer-battered Salmon Tacos with Chipotle Crema

Beer-battered Salmon Tacos with Chipotle Crema Recipe
Photo: Becky Luigart-Stayner; Styling: Melanie Clark

Recipe from

Coastal Living

Recipe Time

Prep: 10 Minutes
Cook: 20 Minutes

Ingredients

8 corn tortillas
1 cup all-purpose flour
1 teaspoon sea salt
1 teaspoon coarsely ground pepper
1 cup beer, room temperature
Vegetable oil
1 pound salmon fillets, cut into pieces
Garnishes: lime wedges, shredded cabbage, chopped fresh cilantro

Preparation

1. Wrap tortillas in foil, and bake at 200° for 10 to 15 minutes or until warm.

2. Combine flour and next 3 ingredients in a large, shallow bowl. Let stand 5 minutes.

3. Heat 1 inch oil in a 10-inch heavy pot (2 to 3 inches deep) over moderate heat until a deep-fat thermometer registers 360°.

4. Dip fish into batter to coat, draining excess. Fry fish in batches, turning once, 4 to 5 minutes or until golden. Drain on paper towels.

5. Assemble tacos with warm tortillas, fish, and Chipotle Crema. Garnish, if desired.

Julia Rutland,

Coastal Living

July 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note