|Stone Ale Fish Tacos with Chipotle Avocado Crema|
Prep Time: 30 minutes / Cook Time: 20 minutes / Servings: 4
For the tacos:
- 1 pound Red Snapper, cut into small strips
- 12oz. Stone Levitation Ale
- 2 1/2 cups flour
- 32 oz. vegetable oil
- 8 corn tortillas
- salt and pepper to taste
- lime wedges for garnish
- 1/4 head each, red and green cabbage
- 1 medium tomato, chopped
- 1 tbsp. apple cider vinegar
- 2 tbsp. cilantro, chopped
- 1 Mexican Avocado
- 1/2 cup Cacique Crema Mexicana
- 1/4 tsp. chipotle chile pepper powder
- 1/4 tsp. Sriacha HOT Chili Sauce
Preheat vegetable oil in a deep fryer or frying pan to 375 degrees. Whisk together 1 1/2 cups flour with salt & pepper. Add the ale and whisk until mixture is smooth. Pat fish dry and dip the fish in the batter. Dredge the coated fish pieces in the remaining 1 cup flour and place a few pieces at a time in the hot veggie oil. Turn fish pieces often until the coating is golden brown and fish is cooked through, about 5-7 minutes per piece.
Combine cabbage, tomatoes, vinegar and cilantro in a large mixing bowl and toss until all ingredients are combined.
Combine all ingredients into a food processor or blender and puree until crema is smooth.
Heat corn tortillas on gas stove or in the microwave for 1 minute. Place 2 tortillas on a plate, and set 2-3 strips of fish in the center. Top with the slaw and then the crema. Use lime wedges as garnish. Next, crack open one of the remaining bottles of beer, sit down, take a big swig of beer and ENJOY YOUR TACOS!
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