These fish tacos are the perfect late summer dish.
Veggie il for frying
6-inch corn tortillas
1 cup self-rising flour
1 cup Corona (or other light Mexican beer) (can also be substituted with chicken broth)
1-3 tbsp. adobo sauce
1 lb Alaskan Cod, cubed
8 oz sour cream
1 chipotle pepper, finely diced
Shredded lettuce, pico de gallo, and avocado for topping
Combine the flour, beer, and adobo sauce in a bowl. Once well combined, let sit for 10 minutes or longer. Meanwhile, stir together the sour cream and peppers. Chill until ready to serve.
In a skillet, heat enough oil to cover the bottom of the skillet. Once hot, brown the tortillas and let drain on paper towels. Immediately with salt. Dip the chunk s of fish in the flour mixture. If necessary, top off the oil in your pan and reheat. Fry only a few pieces of the fish at a time. Fry until golden brown and let cool on another paper towel.
Stuff your tortilla with a few chunks of fish, pico de gallo, avocado slices, and sour cream. Enjoy!
Recipe from The Wicked Noodle