Ingredients
3 ears fresh corn, husked with silks removed
1/4 cup red onion, finely chopped
1/3 cup red bell pepper, finely chopped
1/3 cup chopped cilantro
olive oil to drizzle over the salad
the juice of 1 lemon
salt and pepper to taste
Heat grill to high and grill the corn until charred on all sides. When ready, remove the kernels with a sharp knife. In a bowl, combine all the ingredients, cover and set aside until needed.
chipotle mayonnaise
1 cup of mayonnaise
3 chipotles in adobo
the juice of 1/2 lemon
salt and pepper to taste
Puree all the ingredients in a food processor. Season to taste.
For the Tacos
3 fish fillet (I used tilapia) Cut into strips
I got 4 strips per fillet.
salt and pepper
the batter
1 1/2 cup flour
1/4 cup corn starch
1/2 teaspoon cayenne pepper
1 1/2 to 2 cups beer (I used corona)
salt and pepper
corn tortillas
red cabbage, finely shredded
vegetable oil for frying
In a small mixing bowl whisk together the flour, corn starch, cayenne pepper salt and pepper. Add the beer and whisk until smooth. The mix should look like a pancake batter (on the thicker side). In a skillet, add vegetable oil about to 2-inches deep and heat the oil to 350 degrees F. Season the fish with salt and pepper, dip the fish strips into the batter and carefully place in the hot oil. Fry until golden brown, about 2 minutes on each side. To assemble the tacos place one piece of fried fish in a warm tortilla
Preparation
