Beer Battered Fish Tacos Recipe
Make beer battered fish tacos with crisp texture and bold toppings for an authentic Mexican-style meal full of fresh flavor.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vvsupremo.com.
Cooking tools:
- Mixing bowl
- Cast iron skillet
- Measuring cup
- Measuring spoon
- Whisk
- Pot
- Candy thermometer
- Deep-fry thermometer
- Paper towel
- Plate
- Tongs
- Slotted spoon
- Refrigerator
- Stove
- Chef's knife
- Cutting board
- Kitchen timer
- Spatula
- Grater
- Lime juicer
- Colander
- Cooking oil
Ingredients
- Chipotle Cream Sauce:
- ½ cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
- 2 Tbsp. canned chipotle sauce
- ¼ cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®
- Charred Corn Salsa:
- 1 Tbsp. vegetable oil
- 1 cup frozen corn, thawed
- ⅛ tsp. kosher salt
- ⅛ tsp. ground black pepper
- ¼ cup red onion, finely diced
- 2 Tbsp. cilantro, chopped
- 1½ Tbsp. jalapeño seeded & chopped
- 1½ Tbsp. lime juice
- 1 (4.05 oz.) wedge Sierra® Brand Cotija Cheese from V&V SUPREMO®, roughly crumbled
- Cotija Beer Batter:
- ¼ cup all-purpose flour
- 1 Tbsp. cornstarch
- ¼ tsp. + ⅛ tsp. cayenne pepper
- ¼ tsp. + ⅛ tsp. garlic powder
- ¼ tsp. ground black pepper
- ½ tsp. kosher salt
- 1/3 cup pilsner-style lager
- ½ lb. cod fish, cut into 3-inch long strips
- 2 cups vegetable oil
- 6 corn tortillas
- 1 lime cut into wedges
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