Ingredients
6
6 servings
- •1 cup all-purpose flour
- •2 tablespoons cornstarch
- •1 teaspoon baking powder
- •½ teaspoon kosher salt
- •¼ teaspoon garlic powder
- •¼ teaspoon cayenne pepper
- •8 ounces Mexican beer
- •1 egg
- •½ cup mayonnaise
- •2 canned chipotle peppers in adobo sauce, seeded and minced
- •1 tablespoon adobo sauce from chipotle peppers
- •½ lime, juiced
- •oil for frying
- •1 pound cod fillets, cut into 2-inch chunks
- •⅓ cup all-purpose flour
- •⅛ teaspoon kosher salt
- •1 (10 ounce) package 6-inch flour tortillas
- •1 head lettuce, shredded
- •1 (8 ounce) package crumbled queso fresco
- •1 tomato, diced
- •½ red onion, diced
- •¼ cup chopped fresh cilantro
- •1 fresh lime, cut into wedges
Instructions
- Combine flour, cornstarch, baking powder, salt, garlic powder, and cayenne pepper in a bowl. Stir in beer and egg.
- Mix mayonnaise, chipotle peppers, adobo sauce, and lime juice together in a bowl.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Coat cod pieces in 1/3 cup flour until completely covered. Shake off excess flour; dip into beer batter. Cook cod in oil a few pieces at a time until batter turns a golden brown color, 4 to 5 minutes. Remove from oil and place on paper towels to drain oil excess. Sprinkle with salt.
- Place fried cod pieces on tortillas. Top with lettuce, queso fresco, tomato, red onion, cilantro, and chipotle-lime sauce. Serve with lime wedges.
Nutritional Facts
Per 6 servings
- Calories: 737
- Carbohydrate: 63g
- Fat: 42g
- Fiber: 5g
- Protein: 24g
- Sugar: 5g
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