Beer Battered Fish Tacos With Cilantro Pesto

February 4, 2013

 

 

Ingredients

Time: 45 minutes ; Serves: 4

 

  • 3 garlic cloves, peeled and coarsely chopped
  • 2 cups of fresh cilantro, lightly packed
  • 1/4 cup Lucero Meyer Lemon Extra Virgin Olive Oil
  • 1 Tbsp. toasted sesame oil
  • 2 tsp. lemon juice
  • 1/2 tsp. fresh ground pepper
  • 1 cup of purple cabbage finely shredded
  • 1/2 cup grated cheddar cheese
  • 1 avocado sliced into eighths
  • 8 corn tortillas
  • 1 lbs of white fish cut into 2 inch pieces (Mahi Mahi)
  • 3/4 cup of beer (we used Sierra Nevada Pale Ale)
  • 3/4 cup of flour
  • 2 Tbsp. Lucero Five Star Blend Extra Virgin Olive Oil
  • 1 tsp. of salt divided

 

Directions

Cilantro Pesto

 

1- Place garlic and cilantro in a food processor with metal blade.

 

2- With the processor on, slowly add Meyer Lemon olive oil,

toasted sesame oil, lemon juice, salt and pepper. Process until

smooth.

 

The Batter

 

1- In a bowl combine flour, salt and your favorite beer (or sparkling

water if you don’t care to use beer). Stir together until smooth.

Batter will have the consistency of thick-ish pancake batter.

 

2- Add fish pieces to flour mixture. Coat thoroughly.

 

 

3- Heat Five Star Blend olive oil in a tall-sided heavy pot/pan over

medium-high heat. Slowly drop fish into oil frying 3-6 mins.

Remove from oil, drain on  paper towel. Sprinkle with sea salt.

 

Place the plate of tortillas, the plate of fish, sour cream, cabbage,

and avocados ; last but not least, the cilantro pesto, on the table

and let everyone assemble their own.

 

 


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