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Recipe courtesy of Liz Pudwill

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Yield:: 4 to 6 tacos

Level:: Intermediate

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.

My Private Notes

Name: Baja's Fish Tacos
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; 3/4 cup white flour; Dash yellow mustard; Beer to make batter consistency of pancake batter; 1/2 cup mayonnaise; 2 tablespoons milk; 1 or 2 smoked, canned chipotle chiles; 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