Baja Style Fish Tacos with Chipotle Crema

¼ - ½ pound of grouper filets, skin removed


For the fish:

Grapeseed or vegetable oil, for frying

1½ cups flour, divided

2 teaspoons kosher salt, plus more to taste

One 12-ounce Mexican beer (such as Negra Modelo)


For the toppings:

¼ head green cabbage, finely shredded

Juice form 1 lime

Kosher salt

¼ cup picked cilantro leaves

½ cup sour cream

1 tablespoon adobo sauce from canned chipotle peppers

Pico de gallo, purchase or use your favorite recipe

Corn tortillas


Fry the fish:

Cut the fish into ½ inch thick strips and place in a dish. In a pot, heat 2 inches of oil to 375° and line a plate with paper towels. In a bowl, whisk together 1 cup of the flour with the salt and beer until a smooth batter forms.


Sprinkle the remaining flour over the grouper strips and toss to coat. One at a time, shake off the excess flour, dip the strips into the batter, and then carefully drop them into the fryer. Fry, in small batches until golden brown and cooked through, 2 to 3 minutes. Remove to the paper towel lined plate, sprinkle with a little salt and continue frying until all of the fish is cooked.


For the toppings:

Toss the cabbage with the cilantro leaves and the lime juice, season with a pinch of salt. Stir together the sour cream and adobo in a separate bowl. Season the crema with a pinch of salt. Wrap the tortilla in a slightly damp towel and microwave in 20-30 second intervals until warm.


Build the tacos:

Top the tortillas with the chipotle aioli and a couple pieces of fish. Top the fish with the cabbage slaw and a little pico de gallo. Serve immediately.