Beer Battered Fish Tacos

Beer Battered Fish Tacos

1

"Crispy taco shells filled with Mexican beer-battered fish are topped with shredded red cabbage, chimichurri aioli and fresh jalapenos."
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Ingredients

50 m servings 423 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 462 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. In deep fryer or heavy saucepan, heat at least 2 inches oil to 350 degrees 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.
  3. Fill each taco shell with fish, cabbage, a dollop of aioli and chiles. Serve with lime wedges.

Footnotes

  • For a fun variation, try substituting Old El Paso(R) flour tortillas for the Stand 'N Stuff(R) 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.

Reviews

1

This dish was way too salty.