Beer Battered Fish Tacos With Pickled Onion And Cucumber Recipe

Ingredients for Beer Battered Fish Tacos With Pickled Onion And Cucumber

• Vegetable Oil
• All Purpose Flour
• Ground Cumin
• Cayenne Pepper
• 1 teaspoon salt
• 1 cup beer
• Tilapia Fillets
• Flour Tortillas
• 1/2 cup thinly sliced cucumber
• Apple Cider Vinegar
• 1/4 cup sugar
• 1/4 cup water
• Red Onion
• Vidalia Onion
• English Cucumber
• Habanero Pepper
• Roma Tomato
• Cilantro Leaves

How to Make Beer Battered Fish Tacos With Pickled Onion And Cucumber

1. Fill a large pot halfway with vegetable oil. Heat to 350°F (175°C).
2. Preheat your grill to medium-high heat.
3. 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.
4. Slowly whisk in 1 cup beer until a thick batter forms, but avoid making it runny.
5. Lightly dredge fish fillets (about 1 lb) in remaining flour, shaking off any excess.
6. Dip floured fish into the batter, ensuring it's fully coated.
7. Carefully place fish fillets in hot oil in batches, frying for about 5 minutes per side, until golden brown and cooked through.
8. Remove fish from oil and drain on a paper towel-lined plate.
9. While fish fries, grill corn or flour tortillas (about 6-8) for 30-60 seconds per side, or until heated through and slightly charred.
10. **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.
11. Bring mixture to a boil, then add 1/2 cup thinly sliced red onion and 1/2 cup thinly sliced cucumber.
12. Simmer for 2-3 minutes. Remove from heat, stir in 1/4 teaspoon red pepper flakes (optional), and transfer to a bowl.
13. Let cool slightly, then cover and chill in the refrigerator for at least 1 hour (or longer for a more intense flavor).
14. 5 minutes before serving, gently toss the pickled vegetables with 1/2 cup chopped tomatoes and 1/4 cup chopped cilantro.
15. Fill warm tortillas with the beer-battered fish. Top generously with the quick-pickled onion and cucumber slaw.
16. Serve immediately and enjoy!