SO GOOD!

BEER-BATTERED FISH TACOS WITH CHIPOTLE CREMA

PREP: 17 minutes

COOK: 9 minutes

• 1 & 1/2 cups flour
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1 & 1/2 teaspoon salt (more or less if you want—-I like salt)
• 1/4 teaspoon pepper (more or less if you want—-I like pepper)
• 1/4 teaspoon cayenne pepper
• one 12 oz bottle of beer (preferably a pretty bottle)
• vegetable oil (we used olive oil)
• 1 & 1/4 pounds firm white fish (we used Halibut & Cod)
• 16 (5 inch) corn tortillas
• shredded cabbage
• fresh cilantro leaves
• chopped tomatoes
• Chipotle Crema (recipe below)
• lime wedges

1. Combine first 6 ingredients in a large bowl. Whisk in pretty bottle of beer.
2. Pour oil to a depth of 2 inches in a deep saucepan or Dutch oven.  Heat over medium-high heat until temperature reaches 350 degrees
3. Cut fish into bite-size pieces; dip into beer batter, letting excess batter drip back into bowl.  Fry, in batches, 2 to 3 minutes or until golden brown and crispy on all sides. Drain on paper towels.  Sprinkle with additional salt if desired.
4. Heat tortillas according to package directions.  Divide fish among tortillas using 2 stacked tortillas for each taco.  Top with cabbage, cilantro, tomatoes and Chipotle Crema. Serve with lime wedges.  Makes 4 servings.

(we also added fresh salsa)

CHIPOTLE CREMA

• 1 cup sour cream
• 1 chipotle pepper in adobe, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon lime zest
• 1/4 teaspoon salt
• 1 tablespoon fresh lime juice

Combine all ingredients in small bowl. Makes about 1 cup.