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