Crispy Fish Tacos with Jalapeño Sauce

• Seafood

  • 2 lb Fish like cod, firm white

• Produce

  • 1/2 Avocado
  • 1 cup Cilantro, leaves
  • 1 Cilantro
  • 1/4 cup Green onions
  • 1 Jalapeno, large

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Chili powder or spicy seasoning
  • 3/8 cup Cornmeal
  • 1/4 cup Cornstarch
  • 1 cup Flour
  • 1 tsp Salt

• Oils & Vinegars

  • 1/4 cup Oil
  • 1 Vegetable oil

• Bread & Baked Goods

  • 12 Flour or corn tortillas

• Dairy

  • 1 Cotija cheese
  • 1/4 cup Greek yogurt

• Beer, Wine & Liquor

  • 1 cup Light beer

• Liquids

  • 1/4 cup Water

Found on pinchofyum.com

Description

Ingredients

• 1 large jalapeño (if you like spicy, leave the ribs and seeds in there)
• 1 cup cilantro leaves
• ¼ cup green onions
• ¼ cup oil
• ¼ cup Greek yogurt
• ¼ cup water
• ½ avocado
• ½ teaspoon salt
• 2 lbs. firm white fish like cod
• 1 cup flour (see notes)
• ¼ cup + 2 tablespoons cornmeal
• ¼ cup cornstarch
• 1 teaspoon chili powder or spicy seasoning
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup light beer, such as Corona
• 1 egg, beaten
• vegetable oil for frying
• 12 flour or corn tortillas
• cilantro for topping
• Cotija cheese for topping

Directions

• Puree all the jalapeño sauce ingredients in a food processor until your desired consistency is reached. I sometimes add a little more oil or water at the end to make the sauce less gloppy and more drizzle-able.
• Pat the fish dry with paper towels and cut into 2-3 inch pieces. Put ½ cup flour in a shallow bowl and set aside. In a separate bowl, whisk ½ cup flour, cornmeal, cornstarch, chili powder, baking powder, and salt. Add the beer and the beaten egg; stir until combined to form the batter.
• Pour enough oil in a frying pan so that the fish will be partially submerged while frying. Heat the oil until a drip of water sizzles across the top. Dip each piece of fish in the plain flour, then the batter, then transfer to the hot oil. Fry on each side for 3-5 minutes or until golden brown and crispy. Remove from the frying pan and transfer to a plate lined with paper towels to drain excess oil. Sprinkle with salt while still hot; let cool slightly.
• Arrange your tacos with a few pieces of fish, cilantro, Cotija cheese, and jalapeño sauce. Yummy!