Name: awesome fried fish tacos
Ingredients: 1/4 cup sour cream; 1/4 cup mayonnaise; 1 canned chipotle pepper in adobo sauce, seeded and minced; 1/2 teaspoon adobo sauce (from can of chipotle peppers); 1/2 teaspoon lime zest; 1 tablespoon lime juice ((from 1/2 lime)); 1 tablespoon chopped fresh cilantro; 1/4 teaspoon kosher salt; 1 cup flour; 1/4 teaspoon cayenne pepper; 1 large egg; 1 cup lager beer; 2 cups vegetable oil; 16 ounces fresh cod, cut in sticks; kosher salt, for seasoning; freshly ground black pepper; 8 - 6" flour tortillas, lightly grilled; 1 medium avocado, peeled and sliced; 1 lime, cut in slices or wedges; 2 cups red cabbage slaw or similar; 1/2 cup chipotle cream or sour cream; chopped fresh cilantro, for garnish

The perfect combination of crunchy, creamy, crispy, tart and sweet. All in one hand-held meal. All components of these Awesome Fried Fish Tacos can be prepared early in the day.

When you’re ready to gather with your peeps, arrange it all on a large platter. Let everyone build their own.

Lets start with the Chipotle Cream for your Awesome Fried Fish Tacos…

You’ll be topping your tacos off with a creamy chipotle dressing. If you choose to skip this step, that’s okay. You can just top off your tacos with a dollop of sour cream. But, really …if you have the time, go for it.

This dressing adds a bunch of flavor. It’s best to make it well ahead of time, so the flavors have a chance to blend. Here’s what you’ll need…

Sour cream
Mayonnaise
Chipotle pepper in adobo sauce
Lime zest & juice
Fresh cilantro
Kosher salt

The chipotle pepper is full of flavor and heat.
Be careful to remove and discard every last seed before chopping.

The seeds are “over-the-top” hot and most of us would rather take a pass on them! On the other hand, the pepper and adobo sauce are what this sauce is all about.

Place all ingredients in a medium bowl.
Stir well to blend.
Cover and place in refrigerator until ready to use.

NOTE: If your chipotle cream is very thick, add a few drops of water to thin it to drizzling consistency.

The other important topping to consider in advance is the red cabbage slaw.

If you have a recipe for a tart slaw that you love, now’s the time to use it.

But …if you want to try a new one, here’s my recipe for Bobby Flay’s Red Cabbage Slaw. It’s pretty darn tasty!

Let’s move on to the star of your Awesome Fried Fish Tacos..

Unbleached all-purpose flour
Cayenne pepper – totally optional
Large egg
Lager beer
Peanut oil – or neutral vegetable oil or refined coconut oil
Fresh cod – or previously frozen cod (preferably wild-caught)
Kosher salt
Freshly ground black pepper

I typically use cod here. It’s hearty and holds up well during the cooking process. It’s readily available in most markets, even the preferred wild-caught variety.

You can use any firm white fish, such as haddock, halibut, snapper, cod, mahi-mahi, or catfish.

Combine the flour, optional cayenne pepper, egg and beer in a large bowl.
Mix well and let it sit at room temperature.
Line a baking sheet with several layers of paper toweling.
Place it near the pan, to hold the cooked fish strips.
Pour oil in a medium pan (10-inch) and preheat over medium heat.

Season fish on all sides with salt.
Place the fish in the bowl with the batter.
Carefully turn each piece, so that all sides are coated.

When oil is heated to 375°F, place about 5 pieces of fish in pan.
Make sure the sides are not touching.
The fish should begin to brown in 3 to 4 minutes.
Flip it over to continue cooking on the other side.
The fish should be done after an additional 2 to 3 minutes.

Using tongs, remove fish from pan and place on prepared baking sheet.
Season to taste with salt and pepper.
While the fish is cooking, heat the tortillas.
Wrap the stack in a clean cloth towel, then sealed in a wrap of foil.
Place foil packet in preheated 325°F oven for several minutes.

I used refined organic coconut oil for this presentation. But, really, any neutral vegetable oil is fine. I prefer to cook the fish sticks in batches in a medium pan so I don’t need an excessive amount of oil. Just be sure you don’t crowd the fish in the pan. You want the edges to crisp up as they cook.

These “fish sticks” are great when leftover, especially for the kids. They love to dip them in some ketchup or cocktail sauce. Throw in some fries and you’ll be their hero.

If you’re using store-bought tortillas, they’re fine just warmed up but, they are so much better when you give them a minute on the grill. Really. That’s all the time it takes to add flavor and get some grill marks on those guys.

Lightly oil the preheated grates.
Place the tortillas directly on the grates, in a single layer.
Keep an eye on them – they can burn quickly.
After about 30 seconds, check for grill marks.
Flip over and cook an additional 20 to 30 seconds.
Transfer them to a plate and cover until ready to use.
We like the flour tortillas, but feel free to try the corn version.

BUT if you want to take your Awesome Fried Fish Tacos to the next level…

Give our Authentic Homemade Flour Tortillas a try. Depending on your preference, you may want to make a smaller version for your taco feast.

Really guys… the flavor and texture are spot on!

Set up a do-it-yourself taco bar for your Awesome Fried Fish Tacos.

When your mealtime is approaching, prepare the rest of your toppings and arrange them on a large tray or cutting board.

Some suggestions for you…

Sliced avocado
Lime cut in slices or wedges
Chopped fresh cilantro
Shaved romaine or iceberg lettuce
Chipotle Cream – If your cream sauce is on the thick side, you can add a bit of water to it. It’s best if it can be drizzled on top of each taco.
Fresh Tomato Salsa
Red Cabbage Slaw
Roasted Poblano Vinaigrette
Smoked Red Pepper Sauce

Bring out the warmed tortillas and fried fish pieces. Add them to the tray.

And watch your guests go to town.