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Battered Fish Tacos with Chipotle Crema

Easy and scrumptious Ginger-ale battered fish tacos topped with Chipotle Cabbage slaw, tangy and spicy crema and homemade Pico De Gallo.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

Fish Batter/ Coating /Frying
  • 2 lbs Cod
  • 8 oz Ginger-Ale 3/4 can
  • 1¾ cups All purpose flour seperate 1/2 cup for coating fish prior to the batter.
  • ½ tsp Baking powder
  • ½ tsp Cumin powder
  • 1 tsp Cayenne Pepper divided
  • ½ tsp Black Pepper
  • 1½ tsp Salt
  • 2-3 cups Grapeseed / Canola oil
Cabbage Slaw
  • 3 cups Green Cabbage finely shredded
  • 3 cups Red Cabbage finely shredded
  • 1 Jalapeno finely sliced lengthwise
Chipotle Crema
  • 1/2 cup Mayonnaise
  • 3/4 cup Mexican Crema
  • 2 Chipotle Peppers
  • 2 Garlic cloves
  • 1/4 tsp Salt
  • 1/4 cup Cilantro coarsely chopped
  • 2 tbsp lemon juice
Pico De Gallo
  • 4 Roma tomatoes diced
  • ½ White onion diced
  • ¼ bunch Cilantro diced
  • 1 to 2 Green chillies diced
  • 1 Lemon juiced
  • ¼ tsp Salt

Method
 

Preparing fish and batter
  1. Start by gently rinsing the Cod and pat try using paper towels.
  2. Cut Cod into 5 inch rectangular strips
  3. Sprinkle only ½ teaspoon salt, half of cayenne and black pepper on strips.
  4. In a plate, spread 1/2 cup of flour and coat fish. Set aside.
  5. In a medium bowl, add flour, salt, cayenne, cumin and baking powder. Mix using a whisk.
  6. Gradually start pouring ginger-ale into the flour mixture while mixing using the whisk.
  7. Set aside.
Chipotle Crema
  1. In a blender, combine all ingredietns and blend.
  2. Set aside 1/4 cup of the saue for topping.
Cabbage Slaw
  1. In a medium bowl. Combine the shredded cabbage and jalapeno.
  2. Pour crema over the slaw and toss.
Pico De Gallo
  1. In a medium bowl, toss tomatoes and onions. Add salt, lemon juice and mix.
  2. Add cilantro and green chillies and toss.
Frying the Battered Cod
  1. Heat a dutch oven pot. Add 2 to 3 cups of canola or grapeseed oil depending on size of the pot.
  2. Starting with the cod and then the batter. Make an assembly line. Also, set a wire rack on a baking sheet.
  3. After oil heats up to 350°F. Use a fork to dip each strip in batter and gently lift the fish down in the oil. (Check if oil is ready by dipping the end of a wooden spatula/ladle. If oil starts bubbling around stick, the oil is ready for fish).
  4. Fry fish in batches without overcrowding until golden brown.
  5. Drain oil on wire rack and lets fish rest for 5 minutes.
Assembling the tacos
  1. If heating tortillas in microwave, wrap in wet paper towel and heat for 40 seconds.
  2. Spread some crema on warm tortilla, spoon cabbage slaws, add fried cod and top with pico de gallo.
  3. Enjoy!