Baja Fish Tacos

These tacos are great with some pineapple salsa and simple cabbage salad. And, of course a Mexican lager!

½ lb tilapia, cut in half and into 2”-3” pieces
1 cup AP flour or AP Gluten free flour
¼ cup rice flour
8-12 oz beer, lager
Salt

½ cup Mexican Crema or sour cream
2 TBSP chipotle sauce (found in a can)
High heat oil for frying

8 corn tortillas, heated in pan with a tad of oil to keep soft

1.Heat oil in heavy bottomed pot, making sure it is deep enough for fish and has plenty of room to not bubble over.

2. Mix flours and salt with enough beer to make a batter, should be a little lighter than pancake batter. Dip the fish pieces in batter then right into the oil, making sure to not overcrowd the pan. Fry a few minutes, until the fish is golden; place on a paper towel to drain.

3. Mix sour cream with chipotle sauce. Serve tacos hot with cabbage slaw and chipotle cream.

For Slaw

¼ head red cabbage, chiffonade
2 carrots, grated
½ orange, zest and juice
1  lime, zest and juice
1 TBSP neutral oil like canola
¼ bunch cilantro, chopped
Salt

Combine all ingredients in a bowl. Toss well and serve chilled for taco topping.

Pineapple Salsa

1 cup fresh pineapple, diced
¼ red bell pepper, diced
1 lime, juiced
Handful cilantro, chopped
1 cloves garlic, minced
¼ red onion, minced
Salt

Combine all ingredients in a bowl. Season to taste.