Mexican Lager-Battered Fish Tacos

We love beer for its ver­sa­til­i­ty. You can drink it, mix it, bake it— the pos­si­bil­i­ties are end­less. Using our award-win­ning Mex­i­can Lager we’ve craft­ed a killer inter­pre­ta­tion of fla­vors south of the bor­der. Crisp slaw and creamy chili sauce blan­ket flakey white fish beer-bat­tered with none oth­er than your favorite easy-drink­ing Mex­i­can Lager to deliv­er a refresh­ing homage to the Baja spir­it. Surf’s up!

This recipe is as easy as it is deli­cious, just fol­low these sim­ple steps and get cook­ing with Lone Tree beer.

Ingredients

Slaw: 

  • 5 cups shred­ded green cab­bage
  • 2  table­spoons minced red onion
  • 1 table­spoon minced green onion 
  • ½ cup fresh chopped cilantro
  • 3 table­spoons apple cider vine­gar
  • 1½ tea­spoons olive oil
  • ½ tea­spoon sesame or peanut oil
  • ½ tea­spoon salt

Sauce: 

  • ¾ cup may­on­naise
  • One lime, juiced
  • 2–3 chipo­tle chiles
  • 2 table­spoons minced gar­lic

Fish:

  • 1 cup flour
  • 1 tea­spoon salt
  • ½ tea­spoon ground black pep­per
  • ½ tea­spoon papri­ka 
  • 1 cup Lone Tree Mex­i­can Lager 
  • 1–2 pounds skin­less white fish, cut into strips

Fixin’s:

  • Corn tor­tillas and lots of limes for serv­ing! 

Instructions

Com­bine all slaw ingre­di­ents into a bowl and mix. Blend chipo­tle pep­pers in adobo sauce, may­on­naise, lime juice and gar­lic in food proces­sor. Cut fish into strips. Whisk flour, salt and pep­per in a small bowl; slow­ly pour in beer. Dip fish in bat­ter, pan fry until gold­en brown or to pre­ferred taste. Drain on a plate lined with paper tow­els. Warm tor­tillas and assem­ble tacos. Serve with lime wedges and a craft lager on the side. 

September 19, 2019