BEER BATTERED FISH TACOS

Beer Battered Fish Tacos image

Crispy taco shells filled with Mexican beer battered fish. Topped with shredded red cabbage, chimichurri aioli and fresh jalapenos.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 8

Number Of Ingredients 14

Ingredients

1 can (4.5 oz) Old El Paso™ chopped green chiles
1/3 cup packed fresh parsley
3/4 cup packed fresh cilantro
1 small clove garlic, crushed
1/2 cup mayonnaise
Vegetable oil for deep frying
1 cup Gold Medal™ all-purpose flour
1 1/4 cups Mexican beer
1 lb firm white fish fillets (such as cod)
1 teaspoon coarse sea salt
8 Old El Paso™ Stand 'N Stuff™ taco shells, heated as directed on package
1 cup shredded red cabbage
2 jalapeño chiles, thinly sliced
1 lime, cut into wedges

Steps:

In food processor, place Chimichurri Aioli ingredients. Cover; process, using quick on-and-off motions, until smooth. Empty into bowl, and refrigerate until ready to serve.
In deep fryer or heavy saucepan, heat at least 2 inches oil to 350°F. While oil is heating, mix flour and beer in medium bowl. Cut fish fillets into cubes. Dip cubes into batter, and fry fish in batches, about 3 minutes per side, until golden brown and cooked through. Drain on paper towels; sprinkle lightly with salt.
Fill each taco shell with fish, cabbage, a dollop of aioli and chiles. Serve with lime wedges.

Nutrition Facts : Calories 380, Carbohydrate 25 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 1 g, Protein 14 g, SaturatedFat 3 1/2 g, ServingSize 1 Taco, Sodium 650 mg, Sugar 0 g, TransFat 1 g