Beer Battered Fish Tacos Recipe with Spicy Habanero Slaw

Ingredients

• ½ cup diced cabbage
• ½ cup diced red onion
• 1-2 habanero peppers (diced)
• ¼ cup chopped cilantro
• Juice from half a lime
• Salt to taste
• 1 cup crema our sour cream
• 1 tablespoon chipotle in adobo
• Juice from half a lime
• Pinch of salt
• 8 ounces white fish (I used halibut, but tilapia is great, too)
• 1 cup flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon baking powder
• ½ teaspoon salt + more for finishing
• 2/3 cup beer
• 2 cups vegetable oil for frying
• Warmed corn tortillas
• Extra limes
• Hot Sauce to taste!

Steps

1. 1

   Get your slaw going by mixing all the ingredients together in a mixing bowl. Refrigerate until ready to use.

2. 2

   For the chipotle crema, combine all ingredients in a food processor and process until smooth. Set into the fridge until ready to use.

3. 3

   Next, get your fish going by adding the 2 cups of vegetable oil to a large pot. Heat to 375 degrees. Do not let the oil boil.

4. 4

   Slice the fish into strips and set aside.

5. 5

   Set out two bowls. In the first bowl, add half the flour along with paprika and garlic. Mix well.

6. 6

   In the second bowl, add remaining flour, baking powder, ½ teaspoon salt and beer. Whisk vigorously until nicely combined.

7. 7

   Dip the fish into the first bowl, then coat with beer batter in the second bowl. Tap off extra batter.

8. 8

   Set into the oil and fry a couple of minutes per side, until the fish is nicely browned.

9. 9

   Remove and drain on paper towels. Season with a bit of salt.

10. 10

    Serve the beer battered fish on warmed corn tortillas. Hit with a tiny bit of salt, then lime juice, then a bit of the chipotle crema and top with your slaw and a bit of hot sauce.