Crispy Fish Tacos

Name: Crispy Fish Tacos
Ingredients: 2 eggs; 4 ounce white vinegar; 2 ounce lime juice; salt, to taste; 16 ounce canola oil; 4 ounce chipotle; 4 cloves garlic; 8 ounce white cabbage; 3 ounce white vinegar; 1 teaspoon piquin powder; 8 ounce red cabbage; 32 ounce negra modelo; 4 ounce chipotle; 2 ounce salt; 16 ounce all-purpose flour; 2 ounce fresh filet of fish; 2 tortillas

Cafe El Presidente|Oct. 17, 2014 2:38 pm EST

Crispy Fish Tacos

2.3 (4 ratings)

Print

These delicious and authentic Crispy Fish Tacos will take you to the streets of Mexico right in your very own kitchen.Click here for more of our best taco recipes.

Servings

1

Ingredients

2 eggs
4 ounce white vinegar
2 ounce lime juice
salt, to taste
16 ounce canola oil
4 ounce chipotle
4 cloves garlic
8 ounce white cabbage
3 ounce white vinegar
1 teaspoon piquin powder
8 ounce red cabbage
32 ounce negra modelo
4 ounce chipotle
2 ounce salt
16 ounce all-purpose flour
2 ounce fresh filet of fish
2 tortillas

Directions

Mix all ingredients in a food processor, adding the oil slowly to make a thick, emulsified mayonnaise.
Mix all ingredients well and set aside.
Mix well until the batter has a smooth and creamy texture.
Wet the fish fillet in the beer batter and deep-fry in 350-degree canola oil for about 3 to 4 minutes, or until golden.Season the fish with pikin salt and then allow the excess oil to drain off the fried fish.Serve the fish over two hot tortillas with the chipotle mayo, topped with pickle cabbage anda lime wedge on the side.