Baja-style Fish Taco Bowls

Prep 60 min
Total 60 min
Servings 8

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Surf, sun, sand and fish tacos. That is Cali’s state slogan, right? They might think about changing it once they try these Baja Fish Tacos in boats that can stand up longer than a surfer catching their first wave of the morning.

Ingredients

Vegetable oil for deep frying
1 cup all-purpose flour
1 cup flat, room temperature beer
1/2 teaspoon chipotle chili powder
1 1/2 teaspoons salt
1 lb (500 g) firm white fish fillets (such as red snapper, halibut, mahi mahi, or other white fish fillets), thawed if frozen
1 package (8 count) Old El Paso™ Tortilla Bowls
2 1/2 cups shredded cabbage
Sliced radishes, chopped avocado, fresh cilantro leaves, lime wedges, if desired

Steps

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1

In deep fryer or heavy-bottomed pot, heat at least 2 inches oil to 350°F.
2

In medium bowl, mix flour, beer, chili powder and salt with whisk or fork until smooth. Cut fish fillets into 1 1/2-inch cubes. Dip cubes into batter; let excess drip off. Fry fish in batches 3 to 4 minutes, stirring occasionally, until golden brown and cooked through. Drain on paper towel-lined cookie sheet. Keep warm while frying remaining fish.
3

Heat bowls as directed on package. Fill bowls with about 1/4 cup shredded cabbage and fish. Top with radishes, avocado, cilantro and lime wedges.

Red snapper, halibut and mahi mahi are local to the area and are excellent choices for fish tacos. Cod fillets (1 1/2 inches thick) are a good substitute, if needed.
Pop open a bottle of beer 20 minutes before using so bubbles will disappear and batter is easier to mix.
Using a candy thermometer/deep frying thermometer helps to ensure correct temperature when frying to give best results.