Welcome to Gameday Recipes. Today we feature a special dish that can feed one or one dozen, and is sure to leave your guests wanting more. If you are looking for something a bit different on game day, perhaps you might want to give this one a shot!
Beer Battered Fish Tacos with Lime Chipotle Cream and Pico de Gallo
INGREDIENTS
5 tsp. garlic powder
.5 tsp. ground cumin
.5 tsp. salt
.5 tsp. black pepper
.25 tsp cayenne pepper
1 bottle of beer (Pale Ale or IPA preferred)
Canola oil
2 pounds firm white fish (Tilapia works)
16 corn or flour tortillas (corn preferred)
Chopped Lettuce
Lime Wedges
Lime Chipotle Cream
• 1-cup sour cream
• 1 chipotle pepper in adobo sauce,
• .5 tsp. lime zest
• 1 tbsp fresh squeezed lime juice
(Combine all in a bowl, and mix well)
MAKE BATTER:
1. Combine first 6 ingredients in a large bowl. Whisk in beer slowly.
PREPARE FRYING OIL:
2. Pour oil to a depth of 2 inches in a deep saucepan or Dutch oven. Heat over medium-high heat until temperature reaches 350°.
FISH PREP:
3. Cut fish into bite-size pieces; dip into beer batter, letting excess batter drip back into bowl. Fry, in batches, 2 to 3 minutes or until golden brown and crispy on all sides. Drain on paper towels.
Sprinkle with additional salt, if desired.
PICO DE GALLO:
• 2 large tomatoes, about 1.5 pounds, seeded & chopped
• .5 cup chopped white onions
• 3 tsps. Minced garlic
• 4 Serrano/Anaheim/Jalapeno peppers, stems and seeds removed, minced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh squeezed lime juice
• Salt and pepper to taste
•
(Combine all in a bowl, and mix well)
ASSEMBLY:
4. Heat tortillas for 45 seconds in a microwave, heat flat on a skillet to preferred temperature.
5. Divide fish (3 or 4 pieces) among tortillas for each taco. Top with lettuce, Pico de Gallo and Chipotle Crema.
6. Serve with lime wedges.
Thank you for reading. Support LWOS by following us on Twitter – @LastWordOnSport and @LWOSworld – and “liking” our Facebook page. Also, give Doc a follow – @GridironChef.
