Salmon Tacos

1. 1

   Rinse salmon and pat dry; cut the fillet crosswise into 1/2 inch wide strips (cut any longer than 6 inches in half).

2. 2

   In a bowl whisk flour, beer, egg, and mustard until well blended.

3. 3

   Pour 1/2 inch oil into a 10-12 inch frying pan over high heat.

4. 4

   When surface is rippling, one at a time, dip salmon strips into beer batter, turn to coat all sides, and lay slightly apart in a single layer in hot oil.

5. 5

   Cook, turning pieces once with a wide spatula, until batter is golden brown on all sides and salmon is just opaque but still moist looking in center of thickest part (cut to test), about 3 min.

6. 6

   total.

7. 7

   When all salmon strips are cooked discard oil wipe pan clean with paper towel.

8. 8

   Set frying pan over medium high heat.

9. 9

   One at a time lay tortillas in pan and heat turning once about 30 seconds total.

10. 10

    Then fill each with an eighth of the salmon and a 1/4 cup shredded cabbage.

* Per serving · 4 servings · Values may vary.

No additional tips available.