Beer Battered Fish Tacos

17 ingredients
3 steps

Ingredients

  • Chimichurri Aioli
  • 1 can (4.5 oz) Old El Paso(R) 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(R) 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(R) Stand 'N StuffTM taco shells, heated as directed on package
  • 1 cup shredded red cabbage
  • 2 jalapeno chiles, thinly sliced
  • 1 lime, cut into wedges

Directions

  1. 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. 2
    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.
  3. 3
    Fill each taco shell with fish, cabbage, a dollop of aioli and chiles. Serve with lime wedges.

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