Monday, February 3, 2014

Fish Tacos with Chipotle Cream and Kate's Famous Slaw

When we got married, we both wrote our own vows. Of course they ended up looking remarkably the same. I vow to be your best friend until the end of time, I vow to keep exploring this world with you, I vow to brew the best beer together, and of course, I vow to continue to pursue the best food with you at my side. You know, the usual.

 In this house we are engaged in an endless pursuit of eating and creating the best meals. Chili, tacos, and pizza happen to be three meals we have dedicated a substantial amount of time to perfecting. Our chili recipe is getting pretty darn good. Our pizza crust has become the kind of slightly sweet, chewy delight that creates the perfect foundation for the one million different sauce and topping combinations we have piled on top. 

Last night was fish taco night. These fish tacos were awesome. Really quite good, if I do say so myself, which I just did. Beer battered fish with a light pan fry, smothered with dynamite chipotle crema, and topped with our favorite slaw and avocado. The slaw recipe is our go to for everything from BBQ to tacos. It's simple, no frills, light on the mayo, heavy on zesty apple cider vinegar and tangy mustard. The chipotle sour cream was inspired by a tarter sauce recipe from Sunset Magazine. I replaced the mayo with sour cream because I like it better. Greek yogurt would work here too. I also went heavy on the chipotle and relish. We like heat so temper this recipe according to your preference. 

Fish Tacos with Chipotle Crema and Kate's Famous Slaw 
Serves 4-6 depending on if you live with my husband or not 
Partially adapted from Sunset Magazine

1 cup dark beer (we used home brewed stout) 
3/4 cup all purpose flour 
1 tsp salt
1 lb tilapia 
Vegetable oil 
8-10 corn tortillas
Kate's famous slaw (recipe to follow)
Chipotle sour cream sauce (recipe to follow) 
Avocado lime 

Kate's Famous Slaw
1 medium head of cabbage, shredded 
2 carrots, grated on box grater
2 shallots, grated on box grater or finely diced 
1/4 cup mayo 
 3 tbs dijon mustard 
2 tbs brown sugar
2 tbs apple cider vinegar 
1 tsp salt
1/2 tsp pepper 

Mix together shredded cabbage, carrots, and shallots. Whisk mayo, dijon, brown sugar, apple cider vinegar, salt, and pepper. Pour over the top of the cabbage mixture and mix until coated. This is best done at least one hour before you plan to use it. Can be made the day before and stored in the fridge. 

Chipotle Sour Cream 
1 cup sour cream 
1/4 cup sweet relish 
4 tbs chipotles with adobe sauce (2 tbs for those liking it a little milder) 

In a blender or food processor, mix until smooth. 

Beer battered tilipia  
Whisk together the dark beer, flour, and salt. 
Cut fish into one inch strips. 
Heavily coat the bottom of a frying pan with vegetable oil and heat on high. You want your oil hot. Also, please be careful not to lean over or stick any body parts close to the hot oil. It sizzles and spits so be aware. With a fork dip each piece of fish into the batter, lift out, and let drain off slightly. Cook a few battered pieces at a time in the oil until golden brown on both sides (about 2-3 minutes per side). Transfer fried pieces to paper towel lined baking sheet and keep warm in an oven heated to 200 degrees, until all the fish has been fried. 

Warm corn tortillas in the oven or microwave. To assemble: place a few strip of fish on warmed tortilla, drizzle over some chipotle crema, a good heaping of slaw, and avocado on top. A few dashes of hot sauce are an excellent addition. 

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