A crunchy beer battered fish taco, fried until golden brown, topped with a refreshing creamy baja sauce. A great way for adults and kids to eat fish who don't normally like it!
For The Tacos:
1 lb. frozen tilapia, thawed, cut into 1 1/2 inch pieces
12 oz. bottle of mexican beer
1 tablespoon mexican seasoing
vegetable oil, for frying
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking powder
1 cup mexican beer
1/2 teaspoon hot sauce
12 corn or flour tortillas, warmed
1 lime, cut into wedges
3/4 cup shredded queso blanco or monterey jack cheese
3/4 cup shredded green cabbage
For the Baja Sauce:
1/2 sour cream
1/2 cup mayonnaise
2 teaspoon mexican seasoning
1 small jalapeno pepper, seeded and diced
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro
1. Place fish in a large, zip-top bag. Mix 1 bottle of mexican beer and mexican seasoning together. Pour the mixture over the fish and place in the fridge and chill for 2-3 hours.
2. Pour the oil into a skillet or dutch oven until 1 1/2 inches depth. Heat oil to 360 degrees.
3. Combine flour, salt, sugar, and baking powder in a medium bowl. Whisk in 1 cup of beer and hot sauce. Drain the fish, and discard the marinade. Coat each fish in the flour batter.
4. Cook fish in batches for about 4 minutes or until done. Drain off on paper towels.
5. To make the Baja Sauce: Mix all of the sauce ingredients together in a bowl, until well combined.
6. Place 2 - 3 pieces of fish on each tortilla, squeeze lime wedge over the fish. Top with a spoonful of the baja sauce.