Modelo Battered Fish Tacos
By Alfredo Garcia
Alfredo Garcia's abuelita recently passed and this was one of her most beloved recipes. These crispy, savory beer battered fish tacos were known to bring the whole Garcia family together.
15 min
Prep time
25 min
Cook time
4-6
Servings
Ingredients
Pairs Well With: Modelo Especial
For the Slaw:
- 2 cups shredded red cabbage
- 1 cup shredded green cabbage
- 1/2 red onion, thinly sliced
- 1 jalapeño, sliced into strips
- 1 bunch cilantro, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
For the Chipotle Crema:
- 1 cup Mexican crema
- 1 cup mayo
- 1 cup diced chipotle peppers in adobo
- 2 limes, juiced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 garlic clove
Modelo Battered Fish:
- 2 lbs cod, cut into 3 inch sticks
- 2 cups all purpose flour
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion salt
- 12 oz Modelo Especial
- Oil for frying
- Flour Tortillas
- Guacamole
Directions
Step 1: Make the slaw by adding all slaw ingredients to a large mixing bowl Mix to combine and refrigerate until ready to use.
Step 2: Make the Chipotle crema by adding all ingredients to a blender and blend until smooth and combined. Pour into bowl and refrigerate until ready to use.
Step 3: Add the flour to a large mixing bowl along with the spices and whisk to combine. Reserve about 1/2 cup of the flour into a separate bowl.
Step 4: Coat the fish sticks in the reserved seasoned flour.
Step 5: Add the oil to a large frying pan, enough to cover the pan with about an inch of oil. Set to medium heat.
Step 6: To the remaining flour in the mixing bowl, add the Modelo beer and whisk to combine until smooth.
Step 7: Once the oil is hot, working with one piece of fish at a time, coat it in the beer batter and immediately add to the hot oil, add 3-4 pieces of fish to the pan at a time to avoid overcrowding. Fry until golden brown all over, about 2-3 minutes per side.
Step 8: Place the cooked fish on a paper towel lined plate to soak up any excess oil. Continue frying all fish.
Step 9: To assemble the tacos, spread guacamole on the bottom of the tortilla, top off the guacamole with some of the slaw, place a piece of fish on top of the slaw and drizzle the chipotle crema all over.
Step 10: Serve with extra pieces of lime on the side.
About Alfredo Garcia
Follow @freddsters on InstagramAlfredo Garcia is a full-time content creator that inspires the internet daily with his delicious recipes across multiple social media platforms. He develops and shares recipes and his foodie adventures on TikTok (1.5m), Instagram (750k), YouTube (50k) and Facebook (18k)
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