For the Batter: All-purpose flour Baking powder Egg Salt Garlic powder Ground oregano (pinch) Yellow mustard Black pepper (pinch) Beer Also Need: White fish (mahi mahi, cod, bass, or haddock) Flour (to coat fish) Salt For the Tacos: Vegetable oil (or corn oil) for frying Corn tortillas Shredded cabbage (topping) Chipotle mayo sauce (topping) Pico de gallo (topping) Pickled red onion (topping)
For the Batter: All-purpose flour Baking powder Egg Salt Garlic powder Ground oregano (pinch) Yellow mustard Black pepper (pinch) Beer Also Need: White fish (mahi mahi, cod, bass, or haddock) Flour (to coat fish) Salt For the Tacos: Vegetable oil (or corn oil) for frying Corn tortillas Shredded cabbage (topping) Chipotle mayo sauce (topping) Pico de gallo (topping) Pickled red onion (topping)
Put all the ingredients in a blender: the flour, baking powder, egg, garlic, salt, oregano, mustard, ground pepper and beer. Blend until everything is well combined.
Cut the fish into strips or large chunks, whichever you prefer.
Coat the fish with the flour in a small bowl. Dip the fish strips in the batter and cover them completely until they are well coated.
Heat the oil and once is ready, put the fish strips in the pan and fry them on each side until golden brown.
Drain the excess oil by placing them on a paper kitchen towel. Cover with aluminum foil while the rest of the fish is cooking.
Spread some chipotle mayo on a warm tortilla and place two or three shrimp in the center. Top with some shredded cabbage, fresh pico de gallo, and pickled onions.
Feel free to add other toppings or your favorite sauce. Always to be enjoyed with some really cold beer.