Chipotle Beer Battered Fish Tacos with Avocado Cream

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Chipotle Beer Battered Fish Tacos with Avocado Cream are summery, fresh, and slightly spicy. These fish tacos will make you feel like you’re on vacation anytime you make them.

  Chipotle Beer Battered Fish Tacos with Avocado Cream Bites of Bri

Today we are taking a detour from the scheduled Thanksgiving programming to make some room for Chipotle Beer Battered Fish Tacos with Avocado Cream. Was that a collective sigh I heard?

Anywhooo…A few months back, Amy from Club Narwhal reached out for contributors for The Collaboreat. Heard of it? If not, you should check it out! It is a website dedicated to the search for great food, world travels, and foodies. If you’ve read my travel posts, you know traveling is all about the food. Obviously 🙂

Chipotle Beer Battered Fish Tacos with Avocado Cream Bites of Bri

When I heard that they were looking for a San Diego post, I knew I had just the thing. Fish tacos! I’ve been making fish tacos at home using this technique for a while now and we absolutely love them. In fact, we ate them two days in a row so you know they’re good.

Chipotle Beer Battered Fish Tacos with Avocado Cream Bites of Bri

Hop on over to The Collaboreat to find out more about my San Diego experience.

Chipotle Beer Battered Fish Tacos with Avocado Cream Bites of Bri

To make the tacos, start by pureeing the chipotle in adobo in the food processor. I usually puree one whole can of the chipotles in adobo at once and then store the extra in a freezer bag in the freezer. Once the chipotles are pureed, remove all but one tablespoon of puree from the food processor.

Chipotle Beer Battered Fish Tacos with Avocado Cream Bites of Bri

In the food processor, add the egg to the remaining tablespoon of puree. Blend until frothy.

Chipotle Beer Battered Fish Tacos with Avocado Cream Bites of Bri

Chipotle Beer Battered Fish Tacos with Avocado Cream Bites of Bri

Pour the egg mixture into a medium sized mixing bowl. Whisk in the beer.

Chipotle Beer Battered Fish Tacos with Avocado Cream Bites of Bri

Chipotle Beer Battered Fish Tacos with Avocado Cream Bites of Bri

In a small bowl, combine the flour with the baking powder and cornstarch. Whisk to combine. Add the flour mixture to the beer mixture and whisk until smooth, ensuring that there are no lumps. Set aside.

Chipotle Beer Battered Fish Tacos with Avocado Cream Bites of Bri

Chipotle Beer Battered Fish Tacos with Avocado Cream Bites of Bri

Remove the fresh fish from the packaging and rinse it. Pat it dry with a paper towel. Using a sharp knife, slice the fish into small pieces that are approximately ½ inch thick. You’ll want the fish to fit (with the toppings) on the tortillas you’ve selected. Add the fish to the batter and make sure it is coated completely.

Chipotle Beer Battered Fish Tacos with Avocado Cream Bites of Bri

Chipotle Beer Battered Fish Tacos with Avocado Cream Bites of Bri

Chipotle Beer Battered Fish Tacos with Avocado Cream Bites of Bri

Combine all of the ingredients for the pico de gallo in a small bowl and set aside.

Chipotle Beer Battered Fish Tacos with Avocado Cream Bites of Bri

Clean the food processor and use it to blend the avocado cream together. Set aside.

Chipotle Beer Battered Fish Tacos with Avocado Cream Bites of Bri

Everything can be done in advance, including marinating the fish in the batter, but plan on frying the fish just before serving the tacos. Add the canola oil to a heavy bottomed pot. Add the candy thermometer and heat the oil until it reaches 350 degrees.

Once the oil is hot, remove the fish from the batter one piece at a time wiping some of the extra batter on the side of the bowl before adding the fish to the oil. You’ll likely need to fry the fish in a few batches to avoid overcrowding in the oil. Fry each piece for 2 minutes or until lightly golden, then gently flip the fish in the oil so that the other side will get golden. Once completely golden, remove the fish and place it on a paper towel lined plate. Add a sprinkle of salt. Continue until all fish is cooked.

Chipotle Beer Battered Fish Tacos with Avocado Cream Bites of Bri   Chipotle Beer Battered Fish Tacos with Avocado Cream Bites of Bri   Chipotle Beer Battered Fish Tacos with Avocado Cream Bites of Bri

While the fish is cooking, warm the tortillas. I like to char mine slightly over my gas burners on my stovetop. You can also wrap them in foil and heat them in the oven or wrap them in a damp paper towel and warm them in the microwave.

Once everything is ready, it’s time to assemble the Chipotle Beer Battered Fish Tacos with Avocado Cream.

Chipotle Beer Battered Fish Tacos with Avocado Cream Bites of Bri

Place a few pieces of cabbage on each tortilla. Top the cabbage with a piece of fish (depending on size, you may want two pieces). Add a spoonful of pico de gallo and a drizzle of avocado cream.

Chipotle Beer Battered Fish Tacos with Avocado Cream Bites of Bri

I truly love all varieties of tacos, but these are my favorite. Hands down!

Chipotle Beer Battered Fish Tacos with Avocado Cream Bites of Bri

Chipotle Beer Battered Fish Tacos with Avocado Cream Bites of Bri

Chipotle Beer Battered Fish Tacos with Avocado Cream

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serving Size: 6-10 tacos

Chipotle Beer Battered Fish Tacos are summery, fresh, and slightly spicy. These fish tacos will make you feel like you’re on vacation in your own home.

Ingredients

  • 1 lb fresh white fish such as cod or grouper
  • 1 tbsp chipotle in adobo puree (this can be found on the Mexican aisle at the store)
  • 1 egg, scrambled
  • 1 cup beer
  • 1 cup all purpose flour
  • 1 tbsp cornstarch
  • 1 tsp baking powder
  • 6-8 small flour tortilla shells
  • ¼ head of green cabbage, shredded
  • 16 oz canola oil for frying
  • cilantro for topping
  • For the avocado cream:
  • 2 ripe avocados
  • 1 cup light sour cream
  • ½ tsp salt
  • ½ lime, juiced
  • For the pico de gallo:
  • 1 cup cherry tomatoes, diced
  • 1 tbsp cilantro
  • 1 tbsp red onion, diced
  • 1 lime, juiced
  • pinch of salt

Instructions

  1. To make the tacos, start by pureeing the chipotle in adobo in the food processor. I usually puree one whole can of the chipotles in adobo at once and then store the extra in a freezer bag in the freezer. Once the chipotles are pureed, remove all but one tablespoon of puree from the food processor.
  2. In the food processor, add the egg to the remaining tablespoon of puree. Blend until frothy.
  3. Pour the egg mixture into a medium sized mixing bowl. Whisk in the beer.
  4. In a small bowl, combine the flour with the baking powder and cornstarch. Whisk to combine. Add the flour mixture to the beer mixture and whisk until smooth, ensuring that there are no lumps. Set aside.
  5. Remove the fresh fish from the packaging and rinse it. Pat it dry with a paper towel. Using a sharp knife, slice the fish into small pieces that are approximately ½ inch thick. You’ll want the fish to fit (with the toppings) on the tortillas you’ve selected. Add the fish to the batter and make sure it is coated completely.
  6. Combine all of the ingredients for the pico de gallo in a small bowl and set aside.
  7. Clean the food processor and use it to blend the avocado cream together. Set aside.
  8. Everything can be done in advance, including marinating the fish in the batter, but plan on frying the fish just before serving the tacos. Add the canola oil to a heavy bottomed pot. Add the candy thermometer and heat the oil until it reaches 350 degrees.
  9. Once the oil is hot, remove the fish from the batter one piece at a time wiping some of the extra batter on the side of the bowl before adding the fish to the oil. You’ll likely need to fry the fish in a few batches to avoid overcrowding in the oil. Fry each piece for 2 minutes or until lightly golden, then gently flip the fish in the oil so that the other side will get golden. Once completely golden, remove the fish and place it on a paper towel lined plate. Add a sprinkle of salt. Continue until all fish is cooked.
  10. While the fish is cooking, warm the tortillas. I like to char mine slightly over my gas burners on my stovetop. You can also wrap them in foil and heat them in the oven or wrap them in a damp paper towel and warm them in the microwave.
  11. Once everything is ready, it’s time to assemble the Chipotle Beer Battered Fish Tacos with Avocado Cream.
  12. Place a few pieces of cabbage on each tortilla. Top the cabbage with a piece of fish (depending on size, you may want two pieces). Add a spoonful of pico de gallo and a drizzle of avocado cream.

Notes

You can make the batter and pico ahead of time and marinade the fish. Simply heat the oil and fry the fish just before serving.

http://bitesofbri.com/2014/11/chipotle-beer-battered-fish-tacos-avocado-cream/

Batter recipe adapted from Michael Chiarello

 

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Comments

  1. says

    Those fish tacos look incredible! I love the avocado cream. I don’t make fish tacos nearly often enough, and I’ve never tried actually battering and deep frying the fish – pinning this for sure because they look so good I need to actually try deep frying some fish for tacos soon! 🙂

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