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Beer-battered Fish Tacos with Baja Sauce




Source of Recipe


Aunt Saunny
INGREDIENTS
1 pound firm white fish fillet, cut into 1 1/2-inch pieces
1 (12-ounce) bottle Mexican beer
1 tablespoon Mexican seasoning
NOTE: We tested with Via Nueva Pico de Gallo seasoning
Vegetable oil
1 cup all-purposeflour
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking powder
1 cupMexican beer
1/2 teaspoon hot sauce
12 fresh corn tortillas, warmed
1 lime, cut into wedges
3/4 cup shredded queso blanco or Monterey Jack cheese
3 cups shredded green cabbage
1/2 red onion, cut into strips (about 1/2 cup)
Baja Sauce

INSTRUCTIONS
Place fish in a large heavy-duty zip-top plastic bag. Combine 12 ounces beer andMexican seasoning in a bowl, stirring well. Pour beer mixture over fish; seal. Chill 2 to 3 hours. Pour oil to depth of 1 1/2 inches into a deep skillet or Dutch oven; heat to 360 ° Combine flour and next 3 ingredients in a medium bowl. Whisk in 1 cup beer and hotsauce. Drain fish, discarding marinade. Coat fish in batter. Cook fish in batches about 4 minutes or until done. Drain on paper towels. Place 2 to 3 pieces of fish on each tortilla. Squeeze lime wedges over fish; topwith remaining ingredients. Serve immediately.