| Yield: | 8 servings |
Ingredients
- 2 lbs. halibut, snapper or cod cut into 2×1 inch pieces
- 1 box tempura batter
- 1 1/2 cups club soda
- 2 cups shredded Napa cabbage
- 1/2 cup thinly sliced red onion
- 8 corn tortillas
- fresh cilantro sprigs
- 2 limes, cut into wedges
- salt and pepper to taste
- salt and pepper to taste
- peanut oil for frying
- 1 cup sour cream
- 1 minced chipotle with its sauce, or to taste
- salt and pepper to taste
- salt and pepper to taste
Instructions
- FISH TACOS: Heat peanut oil to 350F in a large dutch oven or deep fryer. In a 9″ x13″ glass dish, combine club soda and tempura batter mix. Season fish with salt and pepper. Coat pieces of fish in batter and carefully drop them into the hot oil to cook.
- Fry for about 3 minutes until golden brown. Drain on paper towels. Warm tortillas in the microwave or in a dry skillet over medium heat. Pile some fried fish on each corn tortilla and top with chipotle cream, red onion, cabbage and cilantro sprigs. Squeeze on some fresh lime juice and enjoy.
- CHIPOTLE CREAM: Combine ingredients in a small mixing bowl with a spoon or rubber spatula until combined, adding more or less chipotle according to your taste.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 590 |
| Total Fat | 49 g |
| Saturated Fat | 11 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 24 g |
| Cholesterol | 71 mg |
| Sodium | 710 mg |
Reviews
Change it up! Use Tilapia, marinate filetes in lime juice and tequila for 20 minutes. Grill the fish, don’t fry. Add some eagle brand sweetened condensed milk to the sour cream and chipolte mixture. The sweet will off-set the hot of the chipolte and will absolutely give you the best fish taco’s you have ever had!