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Beer Battered Fish Tacos

Prep Time: 20 minutes

Cook Time: 6 minutes

Servings: 8

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

Ingredients

  Chimichurri Aioli:

  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

  Crispy Fish Filling:

  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 tsp coarse sea salt

  Tortillas and Toppings:

  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

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Directions

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.

For a fun variation, try substituting Old El Paso® flour tortillas for the Stand 'N Stuff® taco shells.

Your family will love this Chimichurri Aioli. If you have any left, cover and refrigerate to use later with fish, meat and veggies.


Nutritional Information:

Calories 380

Calories from Fat 210

Total Fat 23g 

Saturated Fat 4g 

Trans fat 1g 

Cholesterol 40mg 

Sodium 650mg 

Total Carbohydrate 25g 

Dietary Fiber 1g 

Protein 14g