Name: Chipotle Lime Cod Fish Tacos
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: All-purpose flour - 1 cup; Cornstarch - 2 tablespoons; Baking powder - 1 teaspoon; Kosher salt - ½ teaspoon; Garlic powder - ¼ teaspoon; Cayenne pepper - ¼ teaspoon; Mexican beer - 8 ounces; Egg - 1; Mayonnaise - ½ cup; Canned chipotle peppers in adobo sauce, seeded and minced - 2; Adobo sauce from chipotle peppers - 1 tablespoon; Lime, juiced - ½; Oil for frying - ½; Cod fillets, cut into 2-inch chunks - 1 pound; All-purpose flour - ⅓ cup; Kosher salt - ⅛ teaspoon; 6-inch flour tortillas - 1 (10 ounce) package; Lettuce, shredded - 1 head; Crumbled queso fresco - 1 (8 ounce) package; Tomato, diced - 1; Red onion, diced - ½; Chopped fresh cilantro - ¼ cup; Fresh lime, cut into wedges - 1

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chipotle Lime Cod Fish Tacos

1. All-purpose flour - 1 cup

2. Cornstarch - 2 tablespoons

3. Baking powder - 1 teaspoon

4. Kosher salt - ½ teaspoon

5. Garlic powder - ¼ teaspoon

6. Cayenne pepper - ¼ teaspoon

7. Mexican beer - 8 ounces

8. Egg - 1

9. Mayonnaise - ½ cup

10. Canned chipotle peppers in adobo sauce, seeded and minced - 2

11. Adobo sauce from chipotle peppers - 1 tablespoon

12. Lime, juiced - ½

13. Oil for frying - ½

14. Cod fillets, cut into 2-inch chunks - 1 pound

15. All-purpose flour - ⅓ cup

16. Kosher salt - ⅛ teaspoon

17. 6-inch flour tortillas - 1 (10 ounce) package

18. Lettuce, shredded - 1 head

19. Crumbled queso fresco - 1 (8 ounce) package

20. Tomato, diced - 1

21. Red onion, diced - ½

22. Chopped fresh cilantro - ¼ cup

23. Fresh lime, cut into wedges - 1

How to cook deliciously - Chipotle Lime Cod Fish Tacos

1. Stage

Combine flour, cornstarch, baking powder, salt, garlic powder, and cayenne pepper in a bowl. Stir in beer and egg.

2. Stage

Mix mayonnaise, chipotle peppers, adobo sauce, and lime juice together in a bowl.

3. Stage

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

4. Stage

Coat cod pieces in 1/3 cup flour until completely covered. Shake off excess flour; dip into beer batter. Cook cod in oil a few pieces at a time until batter turns a golden brown color, 4 to 5 minutes. Remove from oil and place on paper towels to drain oil excess. Sprinkle with salt.

5. Stage

Place fried cod pieces on tortillas. Top with lettuce, queso fresco, tomato, red onion, cilantro, and chipotle-lime sauce. Serve with lime wedges.