Beer-battered Salmon Tacos with Chipotle Crema |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
8 corn tortillas |
1 cup all-purpose flour |
1 teaspoon sea salt |
1 teaspoon coarsely ground pepper |
1 cup beer, room temperature |
vegetable oil |
1 pound salmon fillets, cut into pieces |
chipotle crema |
garnishes: lime wedges, shredded cabbage, chopped fresh cilantro |
Directions:
1. Wrap tortillas in foil, and bake at 200° for 10 to 15 minutes or until warm.
2. Combine flour and next 3 ingredients in a large, shallow bowl. Let stand 5 minutes.
3. Heat 1 inch oil in a 10-inch heavy pot (2 to 3 inches deep) over moderate heat until a deep-fat thermometer registers 360°.
4. Dip fish into batter to coat, draining excess. Fry fish in batches, turning once, 4 to 5 minutes or until golden. Drain on paper towels.
5. Assemble tacos with warm tortillas, fish, and Chipotle Crema. Garnish, if desired.
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