Options

Format:
Include:
PRINT
See more
Photo: Becky Luigart-Stayner; Styling: Melanie Clark Photo by: Photo: Becky Luigart-Stayner; Styling: Melanie Clark

Beer-battered Salmon Tacos with Chipotle Crema

Coastal Living JULY 2009

  • Yield: Makes 4 servings
  • Cook time:20 Minutes
  • Prep time:10 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
  • Chipotle Crema
  • 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.

advertisement

Go to full version of

Beer-battered Salmon Tacos with Chipotle Crema recipe

advertisement