Serves: 4-6 (about 16 tacos)
Cook Time: 1 hour
1 pack HEB Homestyle Tortillas
1 teaspoon HEB Kosher Salt
1/2 cup HEB Mayo
1/2 cup Mexican crema or HEB sour cream
1/4 HEB whole milk
1 tablespoon chipotle in adobo sauce, add more for extra spicy
1 garlic clove, minced
1 quart HEB canola or vegetable oil
2 cups HEB all-purpose flour
One 12-ounce lager beer of choice
1 pound Fish Taco Mahi Chunks (HEB Seafood Department)
Small head of green cabbage, shredded finely
3 ripe avocados, thinly sliced
1 cup fresh cilantro
- Heat tortillas on each side for 15-20 seconds either on the grill or Comal. Cover tortillas in a dishtowel to keep warm.
- Combine mayo, crema, milk chipotle sauce, garlic and the juice of 1 lime in a medium bowl and mix till incorporated. Taste and adjust seasoning. Cut remaining lime wedges for garnish.
- Heat the oil to 350 in a deep pot over medium heat or set your deep fryer. In a large bowl, whisk together the flour, beer and salt. The mixture should have the texture of a pancake batter. When the oil is hot (if you don't have a thermometer, you can test the oil by dropping in a bit of the batter to see if it sizzles), dip the fish pieces in the batter and fry in batches until golden brown, about 3-5 minutes. Drain on paper towels and season with salt.
- Arrange the tortillas on a serving plate and place on piece of fish on each tortilla. Top each taco with a large pinch of shredded cabbage, drizzle of sauce, slice of avocado, and a few cilantro sprigs. Serve immediately with a lime wedge and a cold beer or margarita.
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