Beer Battered Fish Tacos

7 Steps to complete

• 1
  Chipotle Cream Sauce: In a small bowl, combine Sour cream, chipotle sauce and Cotija cheese, mix until well combined. Refrigerate sauce until ready to use.
• 2
  Charred Corn Salsa: Preheat a cast iron skillet on high heat for 2 minutes. Add oil, then corn, season with salt and pepper. Sauté corn for 2-3 minutes or until charred. Transfer corn into a medium bowl. Add red onion, cilantro, jalapeño, and lime juice. Mix well. Add crumbled Cotija cheese and mix until well combined, set aside until ready to use.
• 3
  Beer Batter: Mix the flour, cornstarch, cayenne pepper, garlic powder, black pepper, and salt. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside.
• 4
  Oil: Add oil to a medium sized pot and heat on medium heat until it reaches 350°F (10 minutes).
• 5
  Fish: Coat fish strips with the batter and fry each side for about 1½ minutes per side. Place on a paper towel-lined plate.
• 6
  Tortillas: Heat the tortillas on a gas stove burner on the medium setting, place a tortilla directly on the burner and heat for about 30 seconds on each side.
• 7
  Spread about 2 teaspoons of chipotle cream sauce onto each tortilla, lay a piece of fried fish, followed by 1 Tablespoon of sour cream, and 2 Tablespoons of the charred corn salsa. Serve tacos with lime wedges and remaining chipotle sauce. Enjoy!