Rachael's Baja Beer-Battered Fish Tacos
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Rachael's Baja Beer-Battered Fish Tacos

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 2 quarts safflower, vegetable, or canola oil, for frying

For the sauce:

  • 1 cup sour cream

  • ¼ cup chipotle hot sauce (I like Tabasco Chipotle Pepper Sauce)

  • Salt and pepper

For the slaw:

  • Juice of 2 limes (about ¼ cup)

  • 2 tablespoons olive oil

  • 1 tablespoon honey

  • ½ teaspoon ground cumin

  • Salt and pepper

  • 2 cups shredded jicama or matchstick-size pieces of jicama

  • 1 large shallot or ¼  red onion, finely chopped

  • A handful (about ⅓  cup) of fresh cilantro, coarsely chopped

  • 2 Fresno chiles, very thinly sliced

For the fish:

  • 1½ cups flour

  • 1 teaspoon each granulated garlic, granulated onion, and chili powder (I like Gebhardt) or smoked paprika

  • 1 teaspoon salt

  • 1 bottle (12 ounces) lager beer (I like Dos Equis or Corona)

  • 2 pounds skinless sustainable cod or halibut, cut into 3- to 4-inch by 1-inch pieces

  • Flaky sea salt

For the tortillas and toppings:

  • 8 corn tortillas

  • Toppings (optional): sliced pickled jalapeño peppers, shredded green or red cabbage, and/or crumbled queso fresco

Preparation

In a tabletop fryer or large Dutch oven, heat the safflower oil over medium-high until a deep-fry thermometer registers 360°.

In a small bowl, mix the sour cream and chipotle hot sauce; season the chipotle sauce with salt and pepper.

In a large bowl, whisk the lime juice, olive oil, honey, and cumin; season. Toss in the jicama, shallot, cilantro, and chiles.

In a medium bowl, whisk the flour, spices, and salt. Whisk in the beer. Working in batches, coat the fish in the batter. Fry until cooked through and deep golden, about 4  minutes per batch; return the oil to 360° between batches. Drain the fish on paper towels. Sprinkle with flaky sea salt.

In a dry skillet over high heat or directly on a gas burner, cook the tortillas until softened and charred in spots, about 1 minute per side.

Build the tacos with the tortillas, fish, chipotle sauce, and jicama slaw. Add the toppings, if using.

From Rachael Ray Every Day, June 2018

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
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