Beer Battered Fish Tacos
Crispy taco shells filled with Mexican beer battered fish. Topped with shredded red cabbage, chimichurri aioli and fresh jalapenos. By Betty Crocker Kitchens
20 Minutes Prep
50 Minutes Total
- 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
- 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
- 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
- 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.
- 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.
- Fill each taco shell with fish, cabbage, a dollop of aioli and chiles. Serve with lime wedges.
- For a fun variation, try substituting Old El Paso® flour tortillas for the Stand 'N Stuff® taco shells.
- Your family will love this Chimichurri Aioli. If you have any left, cover and refrigerate to use later with fish, meat and veggies.
NutritionCalories380(Calories from Fat210),Total Fat23g(Saturated Fat3 1/2g,Trans Fat1g),Cholesterol40mgSodium650mgTotal Carbohydrate25g(Dietary Fiber1g Sugars0g),Protein14g;% Daily Value*:Vitamin A10%;Vitamin C15%;Calcium6%;Iron8%; Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat; Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.