Baja Fish Tacos

1. 1

   1) In a bown, whisk beer flor, and salt until well blended

2. 2

   2) Rinse fish and pat dry; cut crosswise into 1-in wide strips

3. 3

   3) Pour about 1 in. of oil into a 10-12 in. Dutch oven over med-hi heat; bring to about 360 deg. With a fork, dip each piece of fish into beer batter; lift out and let drain briefly. Slide fish into oil, a few pieces at a time, and cook until golden, turning if necessary to brown on all sides, 2-4 min per batch. With a slotted spoon, transfer to a paper towel-lined baking sheet. Keep warm in 200 deg oven while rest of the fish is fried.

4. 4

   4) Brown tortillas over burner. In each tortilla (orig suggest stacking two), put a couple of pieces of fish, then a spoonful of cabbage and cilantro slaw. Serve with chipotle tartar sauce, and squeeze lime wedge over top.

* Per serving · 4 servings · Values may vary.

No additional tips available.