With some fresh striped bass in the fridge, it was screaming to become fish tacos. I love the texture of warm crispy beer battered fish rolled up in a soft flour tortilla. I made a beer batter with flour, adobo, cracked black pepper, some chili powder, and a nice crisp cold beer all whisked up waiting for fish to be bathed in it. I popped a pan of oil on the stove to get hot while I prepped the toppings. Roma tomatoes seeded & chopped; Hass avocado sliced with lime juice on it; shredded cabbage; and a dressing made from sour cream, juice of 1/2 lime, and chopped fresh cilantro. Layer it up any way you like *make your own tacos are always fun*. This time I rolled them up burrito style to contain the juiciness.
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