Crispy taco shells filled with Mexican beer battered fish. Topped with shredded red cabbage, chimichurri aioli and fresh jalapenos.
1 can (4.5 oz) Old El Paso® chopped green chiles
1/3 cup packed fresh parsley
3/4 cup packed fresh cilantro
1 small clove garlic, crushed
1/2 cup mayonnaise
Crispy Fish Filling
Vegetable oil for deep frying
1 cup 1 cup Gold Medal® all-purpose flour
1 1/4 cups Mexican beer
1 pound firm white fish fillets (such as cod)
1 teaspoon coarse sea salt
Tortillas and Toppings
8 Old El Paso® Stand 'N Stuff™ taco shells, heated as directed on package
1 cup shredded red cabbage
2 jalapeño chiles, thinly sliced
1 lime, cut into wedges
How to Make It
In food processor, place Chimichurri Aioli ingredients. Cover; process, using quick on-and-off motions, until smooth. Empty into bowl, and refrigerate until ready to serve.
In deep fryer or heavy saucepan, heat at least 2 inches oil to 350°F. While oil is heating, mix flour and beer in medium bowl. Cut fish fillets into cubes. Dip cubes into batter, and fry fish in batches, about 3 minutes per side, until golden brown and cooked through. Drain on paper towels; sprinkle lightly with salt.
Fill each taco shell with fish, cabbage, a dollop of aioli and chiles. Serve with lime wedges.