Baja-style Fish Taco Bowls Recipe

Name: Baja-style Fish Taco Bowls
Prep time: 55 min
Cook time: 5 min
Total time: 1 h
Yield: 8 servings
Ingredients: Vegetable oil for deep frying; 1 cup all-purpose flour; 1 cup flat, room temperature beer; 1/2 teaspoon chipotle chili powder; 1 1/2 teaspoons salt; 1 lb (500 g) firm white fish fillets (such as red snapper, halibut, mahi mahi, or other white fish fillets), thawed if frozen; 1 package (8 count) Old El Paso™ Tortilla Bowls; 2 1/2 cups shredded cabbage; Sliced radishes, chopped avocado, fresh cilantro leaves, lime wedges, if desired

Ingredients

Vegetable oil for deep frying
1 cup all-purpose flour
1 cup flat, room temperature beer
1/2 teaspoon chipotle chili powder
1 1/2 teaspoons salt
1 lb (500 g) firm white fish fillets (such as red snapper, halibut, mahi mahi, or other white fish fillets), thawed if frozen
1 package (8 count) Old El Paso™ Tortilla Bowls
2 1/2 cups shredded cabbage
Sliced radishes, chopped avocado, fresh cilantro leaves, lime wedges, if desired

PREP TIME 55m	COOK TIME 5m	TOTAL TIME 1h
YIELD 8 servings

Instructions

In deep fryer or heavy-bottomed pot, heat at least 2 inches oil to 350°F.
In medium bowl, mix flour, beer, chili powder and salt with whisk or fork until smooth.
Cut fish fillets into 1 1/2-inch cubes.
Dip cubes into batter; let excess drip off.
Fry fish in batches 3 to 4 minutes, stirring occasionally, until golden brown and cooked through.
Drain on paper towel-lined cookie sheet.
Keep warm while frying remaining fish.
Heat bowls as directed on package.
Fill bowls with about 1/4 cup shredded cabbage and fish.
Top with radishes, avocado, cilantro and lime wedges.