A Family that Eats Together: Beer and Chipotle-Battered Fish Tacos

Marin Mommies is happy to present another guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear.

This week's meal plan includes lamb burgers with paneer and vegetable skewers; orzo with sausage, peppers, and tomatoes; sesame noodles; skirt steak salad with chimichurri dressing; and this simple-to-make variation on classic fish tacos.

Ingredients

For the batter:

• 2 canned chipotle peppers in adobo
• 1 egg
• 1 cup beer (recommended: Tecate or other pale beer)
• 1 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1 teaspoon gray salt
• Freshly ground black pepper

For the sour cream sauce:

• 2 cups sour cream
• 4 tablespoons cilantro, chopped
• 2 tablespoons lime juice
• 1 teaspoon gray salt

For the fish tacos:

• Corn oil, for frying
• 3 tomatoes, small diced
• Half a small red onion, finely diced
• Shredded cabbage
• 12 corn tortillas
• 1 pound tilapia filets

Directions

Preheat oven to 300º F.

To make the batter: Puree the chipotles and egg together in a blender. When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch, baking powder, and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground pepper. Set the batter aside while preparing the other ingredients.

To make sour cream sauce: In a small mixing bowl mix together the sour cream, 4 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon gray salt, mix well and remove to a serving bowl.

For the fish tacos: In a large pot or skillet add corn oil about 1 to 2 inches deep. Over medium heat, heat the corn oil to 350 degrees F.

Wrap the tortillas in aluminum foil and heat in the oven while frying the fish.

With your fingers, dip the fish strips into the batter and carefully place in the hot oil. Fry until golden brown all over, about 2 minutes on each side. With a slotted spoon remove the fish to a paper towel.

To assemble the tacos place 1 piece of the fried fish on a warm tortilla and garnish with tomatoes, chopped red onion, cabbage and sour cream.