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–+ servings

Beer & Chipotle Fish Tacos

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Passive Time 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 700 grams white fish fillets, (1½ lbs)
  • 1 bottle pale ale, (12 oz / 330 ml)
  • ½ cup yellow cornmeal
  • 1 teaspoon chipotle chili powder
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • 8 flour tortillas, 6 inch
  • 1½ cups cabbage, shredded
  • fresh tomatoes, chopped
  • lime wedges

Instructions
 

  • Cut the fish fillets into thin strips. White fish can be pangasius, cod, grouper, etc.
  • Place fish strips in a shallow dish, pour beer over fish. Marinate 15-30 minutes then drain and discard beer.
  • Heat the oil in a non stick pan on medium heat. In another shallow dish, add the cornmeal, chili powder, and salt, mix together.
  • Coat fish strips with the cornmeal mixture, add fish to the pan but do not overcrowd.
  • Fry 3-4 minutes per side or until fish flakes easily with a fork and is golden brown.
  • Divide fish strips among the tortillas.
  • top each tortilla with cabbage and tomatoes. Squeeze some lime juice over each tortilla.
  • Serve with a lime wedge on the side. Enjoy.

Notes

Low cost per serving.