Photo: Jennifer Davick; Styling: Ginny Branch
Born south of the border in Baja, Mexico, fish tacos are a Socal staple. Let Beer-Battered Fish Tacos with Chipotle Crema be a staple in your kitchen too.
How to Make It
Step 1
Combine first 6 ingredients in a large bowl. Whisk in beer.
Step 2
Pour oil to a depth of 2 inches in a deep saucepan or Dutch oven. Heat over medium-high heat until temperature reaches 350°.
Step 3
Cut fish into bite-size pieces; dip into beer batter, letting excess batter drip back into bowl. Fry, in batches, 2 to 3 minutes or until golden brown and crispy on all sides. Drain on paper towels. Sprinkle with additional salt, if desired.
Step 4
Heat tortillas according to package directions. Divide fish among tortillas, using 2 stacked tortillas for each taco. Top with cabbage, cilantro, tomatoes, and Chipotle Crema. Serve with lime wedges.
