Beer Battered Fish Tacos

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

Chimichurri Aioli

can (4.5 oz) Old El Paso™ chopped green chiles

1/3

cup packed fresh parsley

3/4

cup packed fresh cilantro

small clove garlic, crushed

1/2

cup mayonnaise

Vegetable oil for deep frying

cup Gold Medal™ all-purpose flour

1 1/4

cups Mexican beer

lb firm white fish fillets (such as cod)

teaspoon coarse sea salt

Old El Paso™ Stand 'N Stuff™ taco shells, heated as directed on package

cup shredded red cabbage

jalapeño chiles, thinly sliced

lime, cut into wedges

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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.

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.