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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bowl, whisk beer, flour and salt, blending well. | 2. Rinse fish and pat dry. | 3. Cut into six oblong pieces. | 4. In a deep skillet, heat about one inch of oil to 360°F | 5. Coat fish pieces in beer batter and drain briefly. | 6. Slide coated fish into oil. | 7. Turn when golden about one ot two minutes. Cook another one or two minutes on the other side and remove from oil with a slotted spoon and drain on paper towels. | 8. Mix mayonnaise with a little water to thin, and add the mined garlic. | 9. To assemble the taco, add one piece of fish to each soft corn tortilla. Give the fish a squeeze of lime juice. Top with shredded cabbage, salsa and dressing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dark beer	1	cup		403.4676	0.0	89.7602	2.2667
flour	1	cup		578.28	126.6054	9.401	2.2436
salt	1/2	teaspoon		-	-	-	-
white fish fillet	1	lb	boned skinned	403.4676	0.0	89.7602	2.2667
vegetable oil				-	-	-	-
corn tortilla	6			-	-	-	-
cabbage	2	cups	shredded	44.5	10.324000000000002	2.2784	0.17800000000000002
mayonnaise	1/2	cup		418.76	0.0	0.4292	46.4
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
salsa				-	-	-	-
lime wedge				403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.