1poundbassor another white fish, cut into 1-2 inch wide x 4 inch pieces
4flour tortillas
Chipotle Crema
3/4cupsour cream
1chipotle pepper in adobo sauce
Juice of 1/2 lime
Salsa
3earns of cornhusks and silks removed (or 1 can of corn)
1/4cupred onionfinely diced
1red bell pepperseeds removed, finely diced
1avocadopitted and diced
1/4cupcilantrochopped
Juice of 1/2 lime
3tablespoonsolive oil
Batter
1cupflour
1/4cupcorn starch
2teaspoonbaking powder
1tablespoonOld Bay seasoning
1bottle of beer
Vegetable oilfor frying
Instructions
Prepare the Salsa
Saute onion, bell pepper, and corn for 8 minutes. Remove from heat.
Place mixture in bowl with olive oil, lime juice and cilantro. Mix together. Let chill for one hour.
Prepare the Crema
Add sour cream, chipotle pepper, and lime juice to the food processor. Pulse until fully mixed.
Prepare Batter
Heat oil in cast iron skillet or deep fryer to 350 degrees.
Mix all dry ingredients in one bowl. Add in beer. Mix until fully incorporated.
Soak the fish in the batter.
Fry the fish until golden brown, about 4 to 6 minutes.
While the fish is frying, take the salsa out of the fridge and stir in diced avocado.
Making the Tacos
Lay out the tortillas flat and spoon some salsa, followed by a piece of fish and dollop of the chipotle sour cream.
Notes
For a healthier version, instead of frying in a beer batter, marinate the fish for 1 hour in old bay seasoning and juice of 1/2 lime. Then grill.If you are not a fan of spicy food - you might want to use 1/2 of a chipotle pepper (you can store the rest of peppers and sauce in ziploc bag and freeze).