Fish Tacos

"These are UH-MAZING!!", says my 7-year old picky eater. Is that proof enough for you?

These were simple, inexpensive, and delicious! Definitely making these again.

Chipotle Drizzle:

1/2 cup of sour cream

1/8 cup of milk

1 TB juice of lemon

1 TB juice of lime

1/2 teaspoon of garlic salt

1-2 TB chipotle adobo sauce (any mexican grocery)

Mix the above with a whisk and set aside.

Tacos:

1 lb cod fillet (cut into 2-inch chunks)

Canola Oil

1 cup of tempura batter mix (in the seafood department)

1/2 cup beer

1/4 water

1 cup of flour (season with salt and pepper)

corn tortillas

green cabbage (shredded thin)

lime wedge for garnish

In a cast iron pan, pour the oil until it's almost an inch deep. Heat over medium heat. (When fish is frying it should bubble nicely.)

In a large bowl, mix the tempura, water, and beer until the batter is smooth and creamy. If it's still too thick, add a little more of beer & water. 

In a smaller bowl, mix the flour, salt and pepper.

When the oil is hot, dredge the fish chunks in the flour, then into the batter. Place battered fish into the hot oil and make sure the oil is bubbling on contact. Let cook about 2 minutes per side or until golden brown. Cook in batches, do not overcrowd the pan.

Assemble the fish on warm tortillas, drizzle the chipotle sauce and top with the cabbage shreds.

Squeeze a bit of lime for extra zing!