Battered Fish Tacos With Grapefruit Salsa And Chipotle Crema Recipe

Cooking Directions

• STEP 1.In a bowl, combine flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in beer until smooth.
• STEP 2.Heat oil in a deep fryer or large pot to 375°F (190°C). Dip fish fillets into the batter, allowing excess to drip off, then carefully place in the hot oil. Fry until golden brown and crispy, about 4-5 minutes per side. Remove from oil and drain on paper towels.
• STEP 3.To make the grapefruit salsa, combine grapefruit segments, diced red onion, chopped cilantro, lime juice, and salt in a bowl. Toss gently to combine.
• STEP 4.For the chipotle crema, whisk together sour cream, adobo sauce from canned chipotle peppers, lime juice, and salt in a small bowl.
• STEP 5.To assemble the tacos, warm tortillas in a dry skillet or microwave. Place a piece of fried fish on each tortilla, top with grapefruit salsa, and drizzle with chipotle crema. Serve immediately.

Cooking Tips

• Use a light beer for the batter to ensure a crisp and airy texture.
• Make sure the oil is hot enough before frying the fish to achieve a crispy exterior.
• You can use any white fish fillets for this recipe, such as cod, tilapia, or halibut.
• Adjust the amount of chipotle peppers in the crema according to your desired level of spiciness.
• Serve the tacos with additional lime wedges and cilantro for extra flavor.

Storage and Serving

• These tacos are best served immediately after assembling to maintain the crispiness of the fish.
• If you have leftover fish, store it in an airtight container in the refrigerator for up to 2 days.
• Reheat the fish in a preheated oven at 350°F (175°C) for about 10 minutes until heated through.
• The grapefruit salsa and chipotle crema can be stored in separate containers in the refrigerator for up to 3 days.
• Serve the leftover salsa and crema as toppings for salads, grilled meats, or other tacos.