Beer-Battered Fish Tacos with Corn Salsa, Guacamole, & Chipotle Crema

Has it seriously been a month?? Oh my goodness...I have been so busy with my grad school and with building our house! But I do apologize :)

Because of that, I am writing a post with 4 new recipes!! These fish tacos are killer with everything wrapped up into a tortilla, but the corn salsa and guacamole are also amazing as dips with tortilla chips. Everyone in my family went back for seconds! Even my sister, who I love dearly, is a bit of a picky eater, and she loved the fish by itself!

I found a bunch of different recipes that I combined to make the perfect fish taco and make them my own! Let me know what you think! What would you add to make these the perfect fish taco for you?

Beer-Battered Fish:

Yield: 6-8 servings
Total Time: 25 minutes


Ingredients for batter:

• 1 cup flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup dark beer (I used an amber beer and it turned out very well)

Ingredients for fish and frying:

• Oil, for frying
• 1 cup flour
• 1 teaspoon salt
• 2 pounds tilapia, cut into 5 by 1/2 inch strips

Directions:

1. For the beer batter, mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside, and let the batter rest for 15 minutes before adding the fish.
2. For the fish, you can use either a large skillet or a deep fryer. If using a skillet, over medium heat, add enough oil to make the oil 1 inch deep. Heat the oil until a deep fry thermometer reaches 350 degrees F. If using a deep fryer pour in enough oil until you reach the line, as indicated on the inside of the deep fryer basin. Heat the oil at 350 degrees F.
3. In a shallow dish, combine the flour and salt. Season the fish pieces with salt and pepper and roll in the flour. Working in batches, dip the fish in the batter, coating on all sides. Fry in the hot oil until cooked through and golden brown. For the frying pan--about 5 minutes. Deep fryer--about 3-4 minutes. Transfer to paper towels to drain.

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Corn Salsa:

Yield: 1 big bowl full!
Total Time: 15 minutes


Ingredients:

• 1 12-oz. bag frozen sweet corn, thawed and drained
• 1 medium-sized jalapeno, seeded and chopped (We are a family of not much spice. If that is the case with you, chop the jalapeno so that little to no white is included and seeds are discarded. That is where all of the heat lies. If you like the heat add another jalapeno!)
• 1/2 small red onion, diced finely (about 1/4 cup)
• 1/2 medium red pepper, diced finely
• 1/2 cup fresh cilantro, torn or chopped
• Juice of 2 juicy limes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions:

1. Combine all ingredients and mix! How simple!
2. Add more jalapeno, cilantro, etc. depending on your tastes :)

Note: Even my mom said, is this fresh corn? Nope! It was frozen! Take my word for it--thawed corn is perfect in this!

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Guacamole:

Yield: about 1 cup
Total Time: 10 minutes


If you've never worked with an avocado before, no worries! Use these two helpful guides and you'll know all that you need to make this delicious guacamole :)

Check out this video to see how to slice and peel an avocado

As they say in the video, avocados brown very quickly. Serve the guacamole right away so it doesn't brown, or squeeze lemon juice over the avocado to help prevent it from browning.

Ingredients:

• 3 avocados, pitted, peeled and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion (You can use the other half of the red onion from the corn salsa!)
• 3 Tablespoons chopped, fresh cilantro
• 2 plum tomatoes, diced
• 1 teaspoon minced garlic (1 clove)
• 1 pinch ground cayenne pepper (optional)

Directions:

1. In a medium bowl, mash together the avocados, lime juice and salt.
2. Mix in the remaining ingredients and stir to combine.
3. You may refrigerate for up to an hour, covered with plastic wrap, or serve right away. Enjoy!

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Chipotle Crema:

Yield: about 1 1/4 cup
Total Time: 10 minutes


Ingredients:

• 1 8-oz. container sour cream
• 1/4 cup adobo sauce from chipotle peppers--(like I said above, we don't like much spice around here! 1/4 cup was plenty, but add more if you would like!)
• 2 Tablespoons fresh lime juice
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/2 teaspoon Old Bay seasoning
• Salt and pepper to taste

Directions:

1. Combine the sour cream and adobo sauce in a medium bowl. Stir in the remaining ingredients, adding salt and pepper to taste.
2. Place the mixture in an easy-to-use squirt bottle for serving, or cover with plastic wrap and refrigerate.

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Additional Ingredients for the Tacos:

Here are some other ingredients that you will need for the tacos!

• Flour or corn tortillas
• Shredded cabbage
• Extra sour cream
• Shredded monterey-jack cheese
• Fresh slices of avocado
• Lemon slices (for squeezing over top)
• Fresh cilantro

Sources:  Marcella Valladolid, AllRecipes.com, HowSweetEats