Beer Battered Fish Tacos with Chipotle Slaw and Roasted Poblano Sauce

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I could eat fish tacos for just about every meal, I love them that much.

I've made them several different ways, but this is probably one of my favorites, but since they are battered and fried, it's a good thing my oven baked ones come a really close second.


I gotta say, the batter on these is great. 
They're so light and crispy on the outside and tender and flaky inside.


It's the first time I've had them with the chipotle slaw and poblano sauce. Very tasty. 
I usually eat them with the creamy chipotle spread, which I like equally well. 

Next time I make the slaw, I'm going to add some carrot or purple cabbage, 
more for the look than anything else. Could have definitely used some color.



Beer Battered Fish Tacos with Chipotle Slaw and Roasted Poblano Sauce

Chipotle Slaw

1/4 cup red wine vinegar
2 tsp honey
Juice of 1/2 lime
1/2 tsp chipotle puree or chopped chipotle in adobo sauce
1 tsp mustard
2 tsp olive oil
1 tsp mayonnaise
1/4 tsp celery seed
Salt and Pepper, to taste
3 cups cabbage, thinly sliced (or slaw mix)

In a large bowl, whisk together red wine, honey, lime juice, chipotle puree (add more if you like it hot), mustard (I used Roasted Garlic Mustard from Stonewall Kitchen), olive oil, mayonnaise, celery seed, salt and pepper. Add thinly sliced cabbage and toss to combine. Set aside to marinate.

Roasted Poblano Sauce

3 poblano peppers
1 jalapeno, seeded and chopped
Juice of 1 lime
1 clove garlic, chopped
3/4 tsp salt
1/4 tsp pepper
1/2 cup mayonnaise
1 tbsp cream
Small handful fresh parsley or cilantro

Heat oven to 450 degrees or use your broiler.

Lay poblanos on a baking sheet and roast for 20-30 minutes, turning to get a good char on all sides. Remove to a bowl and cover with plastic wrap to cool.

Peel skin from peppers, do not rinse, and place in a blender or food processor with remaining ingredients and blend until smooth.

Beer Battered Fish

8 Talapia filets, cut into strips (or white fish of choice)
1 cup flour, plus more for dusting fish
2 tsp baking powder
1 3/4 tsp salt
1/2 tsp garlic powder
1 tsp sugar
1 tsp cumin
1/2 tsp paprika
1/8 tsp cayenne
1/8 tsp pepper
1 1/4 - 1 3/4 cup beer
1 tbsp olive oil

Heat 2-3 inches of vegetable oil in a heavy pot, or use a deep fryer, to 325 degrees.

In a medium size bowl, mix together flour and next 8 ingredients. Stir in beer and olive oil until blended. Batter should be a little bit thinner than pancake batter. In a separate bowl, add enough flour for dusting fish.

Dust fillets with flour and then dip in batter, letting excess drip off. Gently lay into hot oil (don't over crowd) and fry for 3-4 minutes, until golden brown. If doing more of a shallow fry, turn fillets over during cooking. Remove to a paper towel lined plate to drain.

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