Tacos de Pescado

Ingredients

• 1 lb white fish fillets (cod, mahi, or tilapia)
• 1 cup flour, 1 tsp baking powder, 1 cup beer (or sparkling water)
• Oil for frying
• Corn tortillas
• Shredded cabbage, crema, and pico de gallo, for topping
• Chipotle mayo or crema with lime, for drizzling

Steps

1. Whisk flour, baking powder, and beer into a smooth batter (cold beer makes it extra crisp).
2. Cut the fish into strips, pat dry, and dip in the batter.
3. Fry in 350°F oil until golden, about 3 minutes per side, then drain on paper towels.
4. Warm the tortillas, then build tacos with fish, cabbage, pico de gallo, and a drizzle of chipotle crema.

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