Gorda's Cali style beer battered fish tacos Recipe

Name: Gorda's Cali style beer battered fish tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb skinless & boneless fish fillets cut into strips (I like Cod or halibut for this but I have also used mahi mahi, snapper & tilapia which all work well); 2 cup all purpose flour; 1 tsp salt; 1/2 tsp black pepper; 2 tsp mustard powder; 2 cup beer; 1 oil for frying; 1 Corn Tortillas *1per fish taco*; 2 cup finely shredded cabbage; 1 *OPTIONAL INGREDIENTS* (Diced white onions, tomatoes & limes can be used for garnish along with the cabbage already listed); 1/2 cup Crema Mexicana (can use sour cream *I like Daisy light sour cream*; 1 Chipotles in adobo sauce. *add to your liking (may add chopped chipotles to crema sauce if desired)

Servings: persons

3 lb skinless & boneless fish fillets cut into strips (I like Cod or halibut for this but I have also used mahi mahi, snapper & tilapia which all work well)
2 cup all purpose flour
1 tsp salt
1/2 tsp black pepper
2 tsp mustard powder
2 cup beer
1 oil for frying
1 Corn Tortillas *1per fish taco*
2 cup finely shredded cabbage
1 *OPTIONAL INGREDIENTS* (Diced white onions, tomatoes & limes can be used for garnish along with the cabbage already listed)
1/2 cup Crema Mexicana (can use sour cream *I like Daisy light sour cream*
1 Chipotles in adobo sauce. *add to your liking (may add chopped chipotles to crema sauce if desired)

1
In large mixing bowl combine Flour, salt, black pepper, mustard powder & beer.
2
Mix well till forms semi thick batter.
3
Get pot ready for frying & put enough oil to fry fish in & heat till very hot *about 375F if checking with thermometer* I used a heavy bottom sauce pan.
4
Dip each piece of fish in batter (let excess batter drain off) & slowly slide in hot oil.
5
Do not crowd pot, fry only about 3 pieces at a time.
6
Fry till golden crispy about 2-3 minutes per side.
7
Drain excess oil on paper towels.
8
Heat pan to warm up tortillas.
9
Heat till pliable (about half minute on both sides).
10
Stack warm tortillas on a plate and cover till finished warming the rest.
11
To make the Chipotle cream sauce:Put half cup of Crema Mexicana(OR sour cream & remember you can also use mayo to make a chipotle mayo sauce) in bowl big enough to get your mix on.
12
Add adobo sauce from chipotles to crema & mix well.
13
The more adobo sauce you add the hotter cream sauce will be.
14
If you can handle heat you can also use some of the Chipotles.
15
Just remove the seeds, finely chop and mix it right in.
16
This can also be done in a food processor for a smoother consistency.
17
For easy storage, I just mix everything up in the same container the crema or sour cream came in.
18
To assemble fish taco: Put warm tortillas on plate & place piece of fish in center, drizzle a bit of the chipotle crema (or chipotle mayo) on fish then top with cabbage & other optional ingredients, add more crema to your liking and don't forget to squeeze some lime on them bad boys!
19
Enjoy!!
20
!

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 lb skinless & boneless fish fillets cut into strips (I like Cod or halibut for this but I have also used mahi mahi, snapper & tilapia which all work well), 2 cup all purpose flour, 1 tsp salt, 1/2 tsp black pepper, and more.

Yes, Gorda's Cali style beer battered fish tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gorda's Cali style beer battered fish tacos

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