INGREDIENTS

  • Beer Batter
  • Onions
  • Cilantro
  • Tomatoes
  • Shredded cabbage
  • Jalapeños
  • Salt
  • Pepper
  • Lemon
  • Sour cream
  • Avocado
  • Cod

DIRECTIONS

  1. Dip pieces of cod into the beer batter and drop into a shallow frying pan over medium heat. 2-3 oz. pieces of cod, 2 minutes per side.
  2. Two tablespoons of diced tomatoes, 1 tablespoon of onions, 1 tablespoon of jalapeños (without seeds), 1 tablespoon of chopped cilantro, salt and pepper.
  3. To assemble the taco, place down the tortillas and add a bed of shredded cabbage. Place the fish on top with the avocado, sour cream, and lemon juice. Top with fresh pico-de gallo.

BEER BATTER

  • 1 cup All-Purpose Flour
  • 1 1/2 cups Beer of your choice
  • 1 Tablespoon of Pepper
  • 1 Tablespoon of Paprika

DIRECTIONS

In a mixing bowl, combine ingredients. Add more beer to achieve desired consistency.

FISH USED IN THIS RECIPE

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