More about "beer battered crispy fish tacos with chipotle lime crema recipes"
BEER BATTERED FISH TACOS WITH CHIPOTLE LIME CREMA
From seasonedsprinkles.com
Cuisine AmericanEstimated Reading Time 5 minsCategory DinnerTotal Time 25 mins
- Spray a cookie sheet with nonstick spray. Place the Gorton’s Beer Battered Crispy Fillets on the tray, leaving about an inch space in between each filet. Cook according to directions on package. When the fish is done, remove from oven and let sit on the tray to cool slightly and finish crisping up. The filets get crunchier slightly cool.
BEER BATTERED CRISPY FISH TACOS WITH CHIPOTLE LIME CREMA …
From spicesinmydna.com
Cuisine MexicanCategory Main Course, TacosServings 4Total Time 40 mins
- Make the chipotle lime crema. In a medium bowl, whisk together the sour cream, adobo sauce, lime juice, and salt. Season to taste with additional salt if desired. Set aside.
- Make the dredging mixture and batter. In a bowl or deep plate, combine the flour, salt, pepper, and garlic powder. Whisk to combine. In a separate bowl or deep plate, combine the flour, salt, pepper, cumin, and garlic powder and whisk to combine. Whisk in the beer and hot sauce until smooth.
- Heat a large nonstick skillet over medium-high heat and add the oil. Dredge the fish pieces in the flour, shake of the excess, and dip in the batter, shaking off the excess as well. Fry for 2 or so minutes per side, or until golden and crispy, depending on the thickness of your fish. Be careful not to overcrowd the pan, to ensure optimal crispiness! Repeat until all fish has been fried.
- To serve, place a small handful of shredded cabbage in the tortilla, top with a few pieces of fish, avocado, a drizzle of chipotle crema, and a handful of fresh cilantro. Serve immediately with extra lime wedges!
BEER-BATTERED FISH TACOS WITH CHIPOTLE CREMA RECIPE
From myrecipes.com
Servings 4Total Time 26 mins
- Pour oil to a depth of 2 inches in a deep saucepan or Dutch oven. Heat over medium-high heat until temperature reaches 350°.
- Cut fish into bite-size pieces; dip into beer batter, letting excess batter drip back into bowl. Fry, in batches, 2 to 3 minutes or until golden brown and crispy on all sides. Drain on paper towels. Sprinkle with additional salt, if desired.
- Heat tortillas according to package directions. Divide fish among tortillas, using 2 stacked tortillas for each taco. Top with cabbage, cilantro, tomatoes, and Chipotle Crema. Serve with lime wedges.
BEER BATTERED FISH TACOS WITH CHIPOTLE CREMA
From elcomal.com
Servings 12Total Time 35 minsCategory Soft Taco Flour Tortillas
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