Baja Fish Tacos

Baja Fried Fish Tacos

1 C dark beer  (Or Ginger Ale)                     
1 C flour
1 t salt                         
1 1/2 pounds tilapia (I use frozen Tilapia Loins from Costco)
Canola Oil                     
12-16 corn tortillas warmed

Whisk beer, flour and salt. Rinse fish and pat dry; cut cross wise into 1 inch wide strips.  Pour about 1 inch of oil into 10-12 inch fry pan (tall sides are good to prevent oil splatter).  Heat oil on med-high heat. With a fork dip each piece of fish into batter, let drain briefly and then slide into oil, a few pieces at a time.  Cook until golden turning a few times.  2-4 minutes per batch.  Remove with a slotted spoon and put on a paper towel lines cooking sheet. Keep warm in a 200 degree oven.  Must be served with Cabbage and cilantro slaw and chipotle tartar sauce,

Cabbage Cilantro Slaw
1 1/2 quarts finely shredded cabbage         
1/3 C chopped cilantro
3 T lime juice                     
2 T oil
1/4 t hot chile flakes                 
salt to taste
Mix and keep chilled until ready to assemble tacos.

Chipotle Tartar Sauce
Rinse 2 T canned chipotle chiles and discard seeds and veins.

In a blender, blend the chiles with:
1 C mayo
1/4 C sweet pickle relish
1/4 C chipped onion until smooth.

To assemble taco, take a corn tortilla and top with a couple pieces of fish, then a spoonful of slaw and sauce to taste.  Yummy with lime juice squeezed over the top.

**I love these tacos! The hot crunchy fish, with the cold crunchy slaw and the warm spicy tartar…oh its heaven for me.  And I love them on a yummy corn tortilla (homemade if you have the time)!  You could get away with not frying the fish, or using a different slaw or lettuce, but don’t substitute the tartar!
**Hans’ sister Holly made these for me years ago and I have been thanking her ever since! Along with a ton of other fave recipes…like the midnight cake!

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