- Vegetable oil for deep frying
- 1 cup all-purpose flour
- 1 cup flat, room temperature beer
- 1/2 teaspoon chipotle chile powder
- 1 1/2 teaspoons salt
- 1 lb firm white fish fillets (such as red snapper, halibut, mahi mahi, or other white fish fillets), thawed if frozen
- 1 package Old El Paso™ Taco Bowls™ soft flour tortillas
- 2 1/2 cups shredded cabbage
- Sliced radishes, chopped avocado, fresh cilantro leaves, lime wedges, if desired
Step 1 In deep fryer or heavy-bottomed pot, heat at least 2 inches oil to 350°F.
Step 2 In medium bowl, mix flour, beer, chile powder and salt with whisk or fork until smooth. Cut fish fillets into 1 1/2-inch cubes. Dip cubes into batter; let excess drip off. Fry fish in batches 3 to 4 minutes, stirring occasionally, until golden brown and cooked through. Drain on paper towel-lined cookie sheet. Keep warm while frying remaining fish.
Step 3 Heat bowls as directed on package. Fill bowls with about 1/4 cup shredded cabbage and fish. Top with radishes, avocado, cilantro and lime wedges.
NutritionCalories260(Calories from Fat100),Total Fat11g(Saturated Fat2 1/2g,Trans Fat0g),Cholesterol20mgSodium630mgTotal Carbohydrate26g(Dietary Fiber1g Sugars1g),Protein13g;% Daily Value*:Vitamin A2%;Vitamin C8%;Calcium4%;Iron8%; Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat; Carbohydrate Choices:2
*Percent Daily Values are based on a 2,000 calorie diet.
Expert TipsRed snapper, halibut and mahi mahi are local to the area and are excellent choices for fish tacos. Cod fillets (1 1/2 inches thick) are a good substitute, if needed. Pop open a bottle of beer 20 minutes before using so bubbles will disappear and batter is easier to mix.
Using a candy thermometer/deep frying thermometer helps to ensure correct temperature when frying to give best results.