Beer Battered Fish Tacos

Beer Battered Fish Tacos

3 tablespoons all-purpose flour, plus extra for pre-coating the fish

1/4 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon chili powder

1/8 teaspoon cayenne pepper, or to taste

1/3 cup beer

8 ounces tilapia fillet, cut crosswise into 1-inch wide strips

2 teaspoons canola oil

4 tortillas, warmed

pico de gallo (or salsa of your choice)

cilantro

shredded cabbage

diced avocado

chipotle lime aioli (recipe follows)

Combine 3 TBS flour, cumin, salt, pepper, chili powder, and cayenne in a medium bowl. Whisk in beer to create a batter.

Cut fish lengthwise into inch wide strips. Dust fish with a little flour (this will help the batter to stay on the fish). Heat oil in a skillet over medium high heat until the oil begins to ripple. Dip the fish in the batter coating all sides. Place the coated fish in the skillet and cook for three minutes on each side. Remove to plate. Assemble tacos by placing some chipotle lime aioli on a tortilla. Top with shredded cabbage. Place the fish on top of the cabbage. Top with pico de gallo, diced avocado, and cilantro.

Chipotle Lime Aioli

2 tablespoons sour cream

2 tablespoons mayo

zest and juice of one lime

1 tablespoon chili powder

1/8 teaspoon cayenne pepper

1 teaspoon garlic powder

Whisk together ingredients and refrigerate for at least 15 minutes to let flavors blend.