Tuesday, October 5, 2010

Taco Tuesday!

Stone Ale Fish Tacos with Chipotle Avocado Crema
Lots of restaurants in San Diego have always deemed Tuesdays as "Taco Tuesday."  So, in keeping with that inspiration, I'm posting a great San Diego Fusion favorite, Stone Ale Fish Tacos with Chipotle Avocado Crema.  There's lots of native ingredients, including the Stone Levitation Ale I used for the batter, made right here in Escondido.  Enjoy!

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
For the slaw:
  • 1/4 head each, red and green cabbage
  • 1 medium tomato, chopped
  • 1 tbsp. apple cider vinegar
  • 2 tbsp. cilantro, chopped
For the crema:
  • 1 Mexican Avocado
  • 1/2 cup Cacique Crema Mexicana
  • 1/4 tsp. chipotle chile pepper powder
  • 1/4 tsp. Sriacha HOT Chili Sauce
Taco Steps:
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.

Slaw Steps:
Combine cabbage, tomatoes, vinegar and cilantro in a large mixing bowl and toss until all ingredients are combined.

Crema Steps:
Combine all ingredients into a food processor or blender and puree until crema is smooth.

To Finish:
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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