BEER BATTERED FISH TACOS WITH PEACH SALSA

Fish tacos hold a special place in my heart. Even though really the first time I ever had them was a few years ago, I feel like I’ve eaten enough in the past few years to make up for an entire lifetime! There are so many different variations, and I have a place about 5 minutes away that serve my favorite version (so far). Cactus Flower in Gulf Shores serves mahi tacos, and I like to get them flash fried with a soft flour tortilla. They serve their tacos with shredded cabbage, pico de gallo, a creamy lime sauce, and their California lime dressing (my fav).

Here, I’ve used some fresh mahi mahi, cabbage, and jalapenos from our local Farmer’s Market. The peach salsa was an on-a-whim kinda thing, because my original idea – a mango salsa – was changed because of a forgotten item at the grocery store (the freakin’ mango — duh!) The peach salsa turned out super-tasty though, and was a great complement to the fried fish. I’ve made four components for the tacos: the beer battered fried fish, a lime-cabbage slaw, a peach salsa, and a lime crema. I love the combination of the tangy sour lime in the crema to lighten the flavors a bit from the hot salsa.

For the final component, the tortillas, I heated my grill pan (from my KitchenAid winnings) oven medium-high heat, and pressed the tortilla between the lid and the pan, to heat up the tortilla and give some cool ‘grill’ marks on the outside of the tacos. I love this pan!

Fish tacos hold a special place in my heart. Even though really the first time I ever had them was a few years ago, I feel like I’ve eaten enough in the past few years to make up for an entire lifetime! There are so many different variations, and I have a place about 5 minutes away that serve my favorite version (so far). 

INGREDIENTS:

  • Flour tortillas
  • 2 mahi filets, sliced into 1-inch wide pieces
  • Flour tortillas

CABBAGE SLAW:

  • 4 cup thin sliced cabbage
  • ½ sm. red onion, diced
  • ⅓ c. green onions, sliced
  • ¼ c. cilantro
  • 2 T. lime juice
  • Lime zest
  • 2 T. canola oil
  • 1/2 tsp. salt
  • ¼ tsp pepper
  • 1 tablespoon sugar

FOR THE BEER BATTER

  • 1 ½ c. Fat Tire
  • ½ tsp. garlic powder
  • 1 tsp. ancho chili powder
  • ½ tsp. cumin
  • 1/2 tsp. baking powder
  • ¼ tsp. paprika
  • 1 egg, beaten
  • 1 c. all-purpose flour
  • ½ tsp, dark chili powder
  • ½ tsp. pepper
  • ½ tsp. salt

PEACH SALSA

  • 2 c. diced peaches
  • ½ c. yellow onion
  • 1 green onion
  • 1-2 jalapenos, (seeded) minced
  • 1 lime, juice
  • 2 tablespoons cilantro
  • Salt
  • 1 T. Honey
  • Lime Crema
  • 1 c. sour cream
  • Zest from 1 lime
  • 2 tsp. lime juice

GARNISH

  • Cilantro
  • Limes

FOR THE CABBAGE SLAW

  1. In a large bowl, toss together cabbage, red onion, green onions, cilantro, lime juice, lime zest, canola oil, sugar, salt and pepper.

FOR THE PEACH SALSA

  1. In a large bowl, mix together diced peaches, yellow onion, green onion, jalapeno(s), lime, cilantro, honey and season with salt.

FOR THE FISH

  1. Heat oil in a large saucepan to 350 degrees F (or heat oil in your FryDaddy — what I used).
  2. In a large bowl mix together beer, garlic powder, ancho chili powder, cumin, baking powder, paprika, egg, flour, dark chili powder, salt and pepper. Dip the strips of fish into the batter and then into the preheated oil to fry for 5-7 minutes until golden brown.

FOR THE LIME CREMA

  1. Add sour cream in a medium bowl, and zest your lime into sour cream. Juice your lime, and whisk all together.
  2. For the tortillas, you may heat them in the microwave, but I heated up my KitchenAid Cast Iron Grill pan, and added a tortilla at a time to the hot pan for 30 seconds to a minute. Then add the slaw, fish, salsa and top with lime crama. Garnish with cilantro and limes if you want.

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