Beer Battered Fish Tacos Recipe

Beer Battered Fish Tacos Recipe

  • Chimichurri Aioli:
  • 1 (4.5 ounce) can Old El Paso® Chopped Green Chiles
  • 1/3 cup chopped fresh parsley
  • 3/4 cup chopped fresh cilantro
  • 1 small cloves garlic, crushed
  • 1/2 cup mayonnaise
  • Crispy Fish Filling:
  • Vegetable oil for deep-frying
  • 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 jalapeno chiles, thinly sliced
  • 1 lime, cut into wedges
  1. 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.
  2. In deep fryer or heavy saucepan, heat at least 2 inches oil to 350 degrees 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.
  3. Fill each taco shell with fish, cabbage, a dollop of aioli and chiles. Serve with lime wedges.
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