I lurv these tacos so much, it’s not even funny.

From Chevys & Rio Bravo Fresh Mex Cookbook

(Serves 4)

3/4 cup flour
1/4 cup Fuego Spice Mix*
1 TBS salt
12 oz. Mexican beer
2 cups rice flour
canola oil, for frying
3/4 lb sea bass, halibut, swordfish or yellowfin tuna, cut into 4 inch-long strips
8 small flour tortillas
Chipotle Sour Cream**
Smokin’ Chipotle ‘Slaw***
Pico de Gallo****

To batter fish:
Combine flour, spice mix and salt in shallow bowl. In separate bowl, combine the beer and rice flour. Dredge fish fillets in flour mixture and then dip into beer mixture.

Line a platter with paper towels. Fill a heavy-bottomed skillet with 3 inches of oil. Heat over high heat until oil is 350 degrees. Drop 1-2 fillets at a time into oil and fry for about 2 minutes, turning once. Remove with strainer and transfer to paper towel-lined plate. Repeat with all fish.

To serve:
Place 2 tortillas on each plate and fill with fish, sour cream, slaw and pico. Garnish with cilantro.

*Fuego Spice Mix
(I make this in large batches and always have some on hand so I don’t have to take the time making it each time. Having said that, it’s not really necessary for the meal – you could just use chili powder or something.)

1/4 cup paprika
2 tsp cayenne pepper
2 TBS salt
2 TBS white pepper
2 TBS black pepper
2 TBS dried garlic
2 TBS oregano

Combine all ingredients; store in airtight container for up to 6 months.

**Chipotle Sour Cream
(This absolutely MAKES this meal, so don’t skip out on this part!!)

1/2 cup sour cream
1/2 cup mayonnaise
2 tsp chipotle puree (from canned chipotle peppers – use the sauce the peppers are in)
1/2 tsp salt
1 TBS freshly squeezed lime juice

Combine all ingredients and whisk until smooth.

***Smokin’ Chipotle ‘Slaw
(I have never actually made this because Huz loathes cabbage. At least he always has, but it seems he’s coming around, so I’ll try it when I make these Sunday.)

3 cups finely shredded white cabbage
3 cups finely shredded red cabbage
3/4 cup Sweet Chipotle Dressing*****

Combine cabbage and toss with dressing.

*****Sweet Chipotle Dressing
1 TBS diced yellow onion
1 TBS chopped garlic
2 TBS Dijon mustard
1/4 tsp cumin
1/2 cup diced tomatoes
2 TBS chopped cilantro
2/3 cup seasoned rice wine vinegar
1/4 tsp black pepper
1 tsp salt
2 TBS honey
2 TBS Chipotle Puree (from canned chipotle peppers)
1/2 cup olive oil

Place all ingredients, except oil, in blender and blend until smooth. Slowly add oil while blender is on until completely emulsified. Can keep for 3-5 days in air-tight container.

****Pico de Gallo
(I’ve made this several times and while not necessary for the tacos, it really does give a nice, fresh taste on top so I recommend it.)

2 cups tomatoes, diced
1/2 cup white onions, chopped
2 TBS chopped cilantro
1 1/2 TBS stemmed, seeded and minced jalepeno
2 tsp freshly squeezed lime jice
1/2 tsp salt

Combine all ingredients. Serve chilled.

I usually serve these tacos with Mexican red rice. It’s super yummy and people will be amazed by the lovely beer flavored fish and the Chipotle Sour Cream. Make it and let me know what you think!