1 lb. cod other white fish, cut into 1” pieces
1 cup dark beer ………………………………………..1 cup flour
2 tsp. chili powder……………………………………..1 tsp. baking powder
1 tsp. Kosher salt………………………………………1 tsp. cumin
Vegetable oil, for frying……………………………….6-8 flour tortillas
Shredded iceberg lettuce
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Creamy CHIPOTLE Sauce
7 oz. can chipotles in adobo sauce.......................1/2 cup sour cream
1/4 cup mayonnaise (mine has olive oil in it)........1/2 tsp. salt
3 TB fresh chopped cilantro...................................1 tsp. cayenne powder
1 tsp. garlic powder.................................................1 tsp. cumin
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Pico de Gallo
1 large tomato, chopped……………………………..1/2 jalapeno pepper, minced
1/4 cup finely chopped onion……………………….1-2 TB. chopped bell pepper
2-3 TB. chopped fresh cilantro……………………...1/2 tsp. Kosher salt
Mix together in small bowl and set aside.
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Preheat oven to 200. Wrap flour tortillas lightly in foil and set into the oven to warm, while you prepare the tacos.
Heat about 1/2" of vegetable oil in a medium skillet (over medium heat) to 350 degrees (or when end of a wooden spoon sizzles when dipped into the oil).
Whisk flour, baking powder and taco seasoning together in a medium bowl. Gradually add the beer, whisking until batter is smooth with no lumps. Set aside.
Dip the fish in the beer batter and coat on both sides. Let the excess batter drip off, then fry in the hot oil until golden brown and cooked through, (about 2 minutes per side). Don’t crowd the fish in the skillet! * Transfer to a baking sheet lined with paper towels to drain; and put into the oven to keep warm.
ASSEMBLE: Put some fried fish onto each warm flour tortilla; top with shredded lettuce and Pico de Gallo. Drizzle some Creamy Avocado Sauce on top.