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Beer Battered Fish Tacos

  • Prep 20 min
  • Total 50 min
  • Ingredients 14
  • Servings 8

Ingredients

Chimichurri Aioli

1
can (4.5 oz) Old El Paso™ chopped green chiles
1/3
cup packed fresh parsley
3/4
cup packed fresh cilantro
1
small clove garlic, crushed
1/2
cup mayonnaise

Crispy Fish Filling

Vegetable oil for deep frying
1
cup Gold Medal™ all-purpose flour
1 1/4
cups Mexican beer
1
lb firm white fish fillets (such as cod)
1
teaspoon coarse sea salt

Tortillas and Toppings

8
Old El Paso™ Stand 'N Stuff™ taco shells, heated as directed on package
1
cup shredded red cabbage
2
jalapeño chiles, thinly sliced
1
lime, cut into wedges

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Taco
Calories
360
Calories from Fat
220
% Daily Value
Total Fat
24g
37%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
530mg
22%
Potassium
260mg
7%
Total Carbohydrate
20g
7%
Dietary Fiber
1g
6%
Sugars
0g
Protein
13g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

For a fun variation the kids will love, try substituting Old El Paso® flour tortillas for the Stand 'N Stuff® taco shells.

Your family will love this Chimichurri Aioli. If you have any left, cover and refrigerate to use later with fish, meat and veggies.

Crispy taco shells filled with Mexican beer battered fish. Topped with shredded red cabbage, chimichurri aioli and fresh jalapenos.

Directions

  • 1 In food processor, place Chimichurri Aioli ingredients. Cover; process, using quick on-and-off motions, until smooth. Empty into bowl, and refrigerate until ready to serve.
  • 2 In deep fryer or heavy saucepan, heat at least 2 inches oil to 350°F. While oil is heating, mix flour and beer in medium bowl. Cut fish fillets into cubes. Dip cubes into batter, and fry fish in batches, about 3 minutes per side, until golden brown and cooked through. Drain on paper towels; sprinkle lightly with salt.
  • 3 Fill each taco shell with fish, cabbage, a dollop of aioli and chiles. Serve with lime wedges.

Crispy taco shells filled with Mexican beer battered fish. Topped with shredded red cabbage, chimichurri aioli and fresh jalapenos.

Rate and Comment

Crispy taco shells filled with Mexican beer battered fish. Topped with shredded red cabbage, chimichurri aioli and fresh jalapenos.