CRISPY SALMON FISH TACOS #lunch #foodrecipes

Fortunately, living in Southern California implies that I'm never a long way from a fish taco. In any case, in the event that I was, life would at present be an alright in light of the fact that fish tacos are probably the simplest thing on earth to make.

I don't mean the stripped kind, a.k.a the "flame broiled" fish taco. I'm discussing the crunchy lager battered seared taco, which I know is likely not as sound as the flame broiled adaptation, however lives can be changed when you chomp into that fresh player and the hot flaky fish hits your tongue. At the point when I saw some Copper River Salmon at my nearby Costco going at a magnificent cost, I tossed some in the truck detail! Ordinarily I'd use halibut for fish tacos yet salmon tastes similarly as great, and it's pressed with solid oils which most likely unfortunately disappear when it hits the fryer. However, recollect the fresh hitter folks, that is all we have to concentrate on the present moment, firm crunchy player.

Firm brew battered salmon tacos with new greens and avocado harsh cream.

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INGREDIENTS

• 1 quart canola oil
• 1 avocado peeled and halved
• 1/2 cup sour cream
• 1 pinch ground cumin
• Pinch of Salt and black pepper
• 1 cup all purpose flour
• 1 cup good quality beer I prefer darker beers for my batter but you can use anything
• 1/2 -3/4 pound fresh skinless salmon
• 1 leaves bag chopped romaine lettuce
• 3/4 cup fresh chopped cilantro
• 6 white corn tortillas *see notes* small size

INSTRUCTIONS

1. Heat the oil slowly in a deep pot until it reaches 380 degrees, measured using a thermometer.
2. Place one half of the avocado into a blender.
3. Add the sour cream, cumin, salt, and pepper
4. Blend until smooth and set aside.
5. In a bowl, combine the flour and the beer and whisk until smooth like pancake batter. You may need to add a little more beer if needed.
6. Cut the salmon into strips about 2 inches long. You should get about 9-10 pieces.
7. Once the oil is at the correct temperature, place a large plate lined with paper towel close by.
8. Dip the fish into the batter and then gently drop into the hot oil. You may need to do 2-3 pieces at a time to prevent the oil boring up too high.
9. Cook the fish for about 1 minute per side or until the batter is golden brown.
10. Keep an eye on the oil temp as it'll fall when you add the salmon.
11. Transfer to the paper towel to drain and repeat until all of the fish has been cooked.
12. Once all of the fish has been fried, season lightly with more salt and pepper.
13. Place some of the romaine on top of a tortilla and top with a piece of fish.
14. Slice the remaining avocado and top each fish taco with a slice of avocado.
15. Drizzle some of the sour cream over the tacos and garnish with lots of chopped cilantro.
16. Serve at once.

NOTES

You can char your tortillas over a gas flame. They will burn fast so don't walk away and use a pair of tongs to turn them over when each side has started to become black around the edges.

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