Crispy Fish Tacos with Jalapeño Sauce
Ingredients
- 1 large jalapeño (if you like spicy, leave the ribs and seeds in there)
- 1/4 1/4
- 1/4 1/4
- 1/4 1/4
- 1/4 1/4
- 1/2 avocado
- 1/2 teaspoon 1/2 teaspoon salt
- 2 2 . like cod
- 1 1 (see notes)
- 1/42 1/42 +
- 1/4 1/4
- 1 teaspoon 1 teaspoon chili powder or spicy seasoning
- 1 teaspoon 1 teaspoon baking powder
- 1/2 teaspoon 1/2 teaspoon salt
- 1 1 , such as Corona (NA beer works too!)
- 1 egg, beaten
- vegetable oil for frying
- 12 flour or corn tortillas
- cilantro for topping
- Cotija cheese for topping
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Instructions
- Puree all the jalapeño sauce ingredients in a food processor until your desired consistency is reached. I sometimes add a little more oil or water at the end to make the sauce less gloppy and more drizzle-able.
- Pat the fish dry with paper towels and cut into 2-3 inch pieces. Put 1/2 cup flour in a shallow bowl and set aside. In a separate bowl, whisk 1/2 cup flour, cornmeal, cornstarch, chili powder, baking powder, and salt. Add the beer and the beaten egg; stir until combined to form the batter.
- Pour enough oil in a frying pan so that the fish will be partially submerged while frying. Heat the oil until a drip of water sizzles across the top. Dip each piece of fish in the plain flour, then the batter, then transfer to the hot oil. Fry on each side for 3-5 minutes or until golden brown and crispy. Remove from the frying pan and transfer to a plate lined with paper towels to drain excess oil. Sprinkle with salt while still hot; let cool slightly.
- Arrange your tacos with a few pieces of fish, cilantro, Cotija cheese, and jalapeño sauce. Yummy!
Source
Original recipe: View Original
