Recipe courtesy of Liz Pudwill
Yield:
4 to 6 tacos
Level:
Intermediate

Ingredients

Beer batter:
Chipotle mayonnaise:
Tomatillo salsa:

Directions

Heat a heavy skillet with 1/2-inch vegetable oil until hot, not smoking. Dip fish in batter to coat evenly, and lay fish strips in pan, not touching. Cook until golden, about 2 to 3 minutes. Turn and cook until golden. Drain on paper towels and season with salt, to taste. Heat a dry cast iron or heavy skillet and warm flour tortillas until heated. Assemble tortillas by layering fish, cabbage, mayonnaise, and salsa.

Beer batter:

Stir together until incorporated.

Chipotle mayonnaise:

Put ingredients in a bowl and mix.

Tomatillo salsa:

Process ingredients together, and then simmer over medium high heat until just boiling. Serve warm. If using fresh ingredients, simmer until cooked.

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