Beer Battered Fish Tacos

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  • 20 min prep time
  • 50 min total time
  • 14 ingredients
  • 8 servings

Ingredients

Chimichurri Aioli

1
can (4.5 oz) Old El Paso™ chopped green chiles
1/3
cup packed fresh parsley
3/4
cup packed fresh cilantro
1
small clove garlic, crushed
1/2
cup mayonnaise

Crispy Fish Filling

Vegetable oil for deep frying
1
cup Gold Medal™ all-purpose flour
1 1/4
cups Mexican beer
1
lb firm white fish fillets (such as cod)
1
teaspoon coarse sea salt

Tortillas and Toppings

8
Old El Paso™ Stand 'N Stuff™ taco shells, heated as directed on package
1
cup shredded red cabbage
2
jalapeño chiles, thinly sliced
1
lime, cut into wedges

Directions

  1. 1 In food processor, place Chimichurri Aioli ingredients. Cover; process, using quick on-and-off motions, until smooth. Empty into bowl, and refrigerate until ready to serve.
  2. 2 In deep fryer or heavy saucepan, heat at least 2 inches oil to 350°F. While oil is heating, mix flour and beer in medium bowl. Cut fish fillets into cubes. Dip cubes into batter, and fry fish in batches, about 3 minutes per side, until golden brown and cooked through. Drain on paper towels; sprinkle lightly with salt.
  3. 3 Fill each taco shell with fish, cabbage, a dollop of aioli and chiles. Serve with lime wedges.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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