I love this recipe! I had no idea beer batter was so easy. Literally … just four simple ingredients for the batter, a few more for the perfect white sauce, a little bit of cabbage and cheese and all of the fixins, and you’re on your way to Taco Heaven.
Residing in San Diego, it’s pretty easy for me to find a good fish taco, but frankly, I had always assumed that the delicate-yet-heavy-duty coating most people use for their fried fish tacos was way more complicated.
And the white sauce HAS to be more than just mayo and yogurt, right? Not really.
Beer-Battered Fish Tacos
For the fish/ batter:
- 1 lb white fish filets
- 1 cup, plus 3-4 tbsp., Bisquick mix
- 1/2 cup good beer
- 1 egg
- 1/2 tsp. salt
- Oil for frying
For the white sauce:
- 1 cup mayonnaise
- 1 cup yogurt
- 1 tbsp. sriracha or good hot sauce
- the juice of one lime
- 1 tsp. cumin
- 1 tsp. chipotle powder
- salt and pepper
For the garnish / assembling your tacos:
- 1/2 head of green cabbage, chopped
- 1/2 head of red cabbage, chopped
- 2-3 carrots, shredded
- shredded cheddar cheese
- chopped cilantro
- diced tomatoes
- warm flour or corn tortillas
- fresh limes
- hot sauce
Start with the white sauce: Blend all of the ingredients together thoroughly and refrigerate. This can be made up to a day ahead of time.
Then set two shallow dishes in front of you, the first one with 3-4 tablespoons of Bisquick, plus a little salt and pepper. The second dish should have another cup of Bisquick, plus 1/2 cup of beer and 1 egg. (You may need a little bit more beer if the mixture is too sticky.)
Start to heat your oil in a frying pan or deep skillet.
Cut the fish into small pieces and dredge each piece in the first dish (dry ingredients only) and coat thoroughly. Do not skip this step! This is what seals in all of the fish’s moisture, and keeps the beer batter stuck to the fish.
When the oil is hot, dredge the fish pieces in the beer batter – right before you drop them in the hot oil. Fry each piece for 3-4 minutes or until golden brown, and place on a paper towel when done.
Serve fish hot and fresh in tortillas and with all of the fixins.
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This recipe is another shortened version of an old favorite, this time using Del Real Foods pre-prepared chili verde pork.
Usually my posole is made with chicken and slow-cooked in my crock pot, but this will be on your table in under half an hour.
In addition to the chili verde, you’ll need stock (vegetable or chicken will be fine), Mexican hominy, green salsa, and lots of fresh vegetables. I used green and red cabbage, fresh limes, sliced radish, diced green onions and diced cilantro.
Fast and Easy Pork Pozole Verde
- 1 16-oz package of Del Real Foods chili verde (pork in green sauce)
- 1 7-0z can of salsa verde (green salsa)*
- 1 large can (about 24 oz) of Mexican hominy, drained
- 32 oz chicken stock or vegetable stock
- 12 oz water
- 1 head green or red cabbage (or both), chopped
- 2-3 red radishes, sliced
- 1 handful cilantro, chopped
- 1 lime, quartered
- 2-3 green onions, chopped
Chop all of the cabbage and fresh vegetables and set aside for later. Open the package of pork and shred or chop the meat into small pieces, then place in a large pot over high heat. Add the can of salsa verde and the hominy.
Add the stock and water, then cover the pot and bring to a boil. Let it sit on a low boil for about 10-15 minutes.
*A note about the salsa verde: this will add a lot of flavor but not heat. If you like your soup extra spicy, use a spicier or homemade salsa verde, or add hot sauce or salsa to the bowl as you serve it.
The soup will be very thin once the water and stock are added. The fresh vegetables are added when serving, and they will fill up the bowl.
Be sure to squeeze a slice of lime into each bowl as well. Serve immediately.
Chicken Tortilla soup is one of my favorite soups to make.
I usually make it with homemade stock and seasoned chicken, but I discovered a very fast and easy way to make an even better version.
This recipe takes virtually no time — even when you crisp up the chips yourself. I start with Del Real Foods Chipotle Chicken Tinga, and use premade stock. Also, I use canned tomatoes, chilis and corn, but you can certainly substitute frozen or fresh vegetables if you like. Don’t forget some cheese, avocado and cilantro for a garnish.
Easy Chipotle Chicken Tortilla Soup
- 1 16-oz. package of Del Real Foods Chipotle Chicken Tinga
- 16 oz. chicken stock
- 5-6 medium-sized corn tortillas
- 1/4 cup vegetable oil, separated
- 1 can whole kernel corn, drained
- 1 can diced tomatoes with chiles
- 1 ripe avocado
- 1 red onion
- 1 bunch fresh cilantro
- 2 fresh limes, sliced
- about 1/4 cup cotija cheese (for garnish)
- salt and pepper
Pour about 2 tablespoons of oil into a medium saucepan and bring to medium high heat. Cut the tortillas in half, then slice into multiple strips.
Place one of the tortillas (in strips) into the hot oil, and fry for about 3-5 minutes or until crispy. Turn off the heat. Remove from the oil, place on a paper towel to drain, season with salt and pepper, and set aside. (Keep the other, unfried tortilla strips.)
Dice the onion and place into the hot oil (you may need to add a little more oil), and fry the onion for 2-3 minutes. Add the corn and tomatoes with chiles, plus a little salt and pepper, and cook for another 2 minutes.
Add the Chipotle Chicken Tinga (you may want to shred or chop it up a little, it’s in pretty big chunks straight out of the package) and the chicken stock, and bring to high heat – not quite boiling. Add the remaining, unfried strips of tortilla. Add salt and pepper, then squeeze the juice of the limes into the pot and turn off the heat. Take a taste and make add more salt or pepper if needed.
Garnish the individual soup bowls with chopped cilantro, cotija cheese, slices of avocado, and the crispy tortilla strips. Serve immediately.