- Level: Intermediate
- Yield: 4 to 6 tacos
Ingredients
Vegetable oil, for frying
1 red salmon fillet, skinned, boned, and cut into 2-inch strips
Beer Batter, recipe follows
Salt
4 to 6 flour tortillas
1 cup shredded cabbage
Chipotle Mayonnaise, recipe follows
Tomatillo Salsa, recipe follows
Beer batter:
3/4 cup white flour
Dash yellow mustard
Beer to make batter consistency of pancake batter
Chipotle mayonnaise:
1/2 cup mayonnaise
2 tablespoons milk
1 or 2 smoked, canned chipotle chiles
Tomatillo salsa:
1 cup chopped canned or fresh tomatillo
1/4 cup chopped canned or fresh jalapeno peppers
1/4 cup diced onion
1/4 cup chopped cilantro leaves
1/4 cup canned green chiles
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.
