Beer Batter Fish Tacos with Habanero Aioli

PC Black Label Habanero Aioli Whipped Dressing

Beer Batter Fish Tacos with Habanero Aioli

Crisp and tender tacos reach restaurant quality caliber with warm tortilla shells wrapped around cri...

Crisp and tender tacos reach restaurant quality caliber with warm tortilla shells wrapped around crisp and tender golden fried fish, crunchy cabbage slaw, and with PC®Black Label Habanero Aioli Whipped Dressing providing creamy, smooth, fiery and fruity appeal.

  • Level: Intermediate
  • Preparation: 25 mins
  • Ready in: 25 mins
  • Serves: 8
  • Dish Type: Mexican
  • Season: Winter
  • Course: Main
  • Main Ingredient: Fish
  • Calories

    330 cal

  • Total Fat

    22 g

  • Sodium

    430 mg

  • Total Carbohydrate

    22 g

  • Dietary Fiber

    1 g

  • Protein

    12 g

Beer Batter Fish Tacos with Habanero Aioli

PC Black Label Habanero Aioli Whipped Dressing

  • Calories

    330 cal

  • Total Fat

    22 g

  • Sodium

    430 mg

  • Total Carbohydrate

    22 g

  • Dietary Fiber

    1 g

  • Protein

    12 g

How to make

Ingredients

  • Beer Batter:
  • 1

    Egg
  • 1 cup (250 mL)

    Ice cold lager-style beer
  • 1 cup (250 mL)

    Cake and pastry flour
  • 1/2 tsp (2 mL)

    Salt
  • Cabbage Slaw:
  • 2 cups (500 mL)

    Finely shredded red cabbage
  • 2 tbsp (25 mL)

    Chopped fresh coriander
  • 2 tbsp (25 mL)

    Chopped green onions
  • 1/2 tsp (2 mL)

    Salt
  • 2 tbsp (25 mL)

    Fresh lime juice
  • 4 tsp (20 mL)

    Canola oil
  • Tacos:
  • Canola oil
  • 1 pkg (280 g)

    PC®Blue Menu®Wild Mahi Mahi, thawed and drained
  • Cake and pastry flour
  • 8

    PC®Medium Flour Tortillas
  • 5 tbsp (75 mL)

    PC®Black Label Habanero Aioli Whipped Dressing
  • Half

    Ripe avocado, cut in 8 slices

How to make

  • Step 1

    Make Beer Batter: In bowl, whisk together egg and beer. In another bowl, stir together flour and salt; whisk into beer mixture until smooth. Set aside.

  • Step 2

    Make Cabbage Slaw: In bowl, stir together cabbage, coriander, green onions, salt, lime juice and oil. Set aside.

  • Step 3

    Make Tacos: Pour oil into heavy bottomed saucepan or wok to depth of 3 inches (8 cm); heat oil over medium heat to 375°F (190°C) on deep fry thermometer. Cut each fish fillet into four equal strips. Dredge four strips into cake-and-pastry flour, then dip into Beer Batter. Fry in hot oil for 2 to 3 minutes or until golden and crisp. Drain on paper towel-lined plate. Repeat with remaining fish. Discard remaining batter.

  • Step 4

    Place tortillas in a stack on microwave-safe plate. Cover with plastic wrap; heat on HIGH for 1 minute. Spoon whipped dressing in a line down centre of each tortilla. Top with one piece each of fish and avocado and some Cabbage Slaw. Serve immediately, garnished with fresh coriander leaves and lime wedges if desired.

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