Ingredientes para Beer Battered Fish Tacos With Pickled Onion And Cucumber
- Vegetable oil (for frying, filling a large pot halfway)
- 1 1/2 cups all-purpose flour (1 cup for batter, 1/2 cup for dredging)
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (or to taste)
- 1 1/2 teaspoons salt (1 teaspoon for batter, 1/2 teaspoon for pickling liquid)
- 1 cup beer
- 1 lb fish fillets (such as Tilapia)
- 6-8 flour tortillas
- 1/2 cup thinly sliced cucumber
- Apple Cider Vinegar
- 1/4 cup sugar
- 1/4 cup water
- 1/2 cup thinly sliced red onion
- Vidalia onion
- English cucumber
- Habanero pepper
- Roma tomato
- 1/4 cup chopped cilantro
- 1 cup white vinegar
- 1/2 cup chopped tomatoes
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Cómo preparar Beer Battered Fish Tacos With Pickled Onion And Cucumber
- Fill a large pot halfway with vegetable oil. Heat to 350°F (175°C).
- Preheat your grill to medium-high heat.
- In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon ground cumin, 1/2 teaspoon cayenne pepper (or to taste), and 1 teaspoon salt.
- Slowly whisk in 1 cup beer until a thick batter forms, but avoid making it runny.
- Lightly dredge fish fillets (about 1 lb) in remaining flour, shaking off any excess.
- Dip floured fish into the batter, ensuring it's fully coated.
- Carefully place fish fillets in hot oil in batches, frying for about 5 minutes per side, until golden brown and cooked through.
- Remove fish from oil and drain on a paper towel-lined plate.
- While fish fries, grill corn or flour tortillas (about 6-8) for 30-60 seconds per side, or until heated through and slightly charred.
- **Prepare the Quick-Pickled Onions & Cucumbers:** In a medium saucepan, combine 1 cup white vinegar, 1/4 cup sugar, 1/4 cup water, and 1/2 teaspoon salt.
- Bring mixture to a boil, then add 1/2 cup thinly sliced red onion and 1/2 cup thinly sliced cucumber.
- Simmer for 2-3 minutes. Remove from heat, stir in 1/4 teaspoon red pepper flakes (optional), and transfer to a bowl.
- Let cool slightly, then cover and chill in the refrigerator for at least 1 hour (or longer for a more intense flavor).
- 5 minutes before serving, gently toss the pickled vegetables with 1/2 cup chopped tomatoes and 1/4 cup chopped cilantro.
- Fill warm tortillas with the beer-battered fish. Top generously with the quick-pickled onion and cucumber slaw.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
179 g
Sugar
182g
Fat
16g
Carbs
53g
