Crispy Fish Tacos with Jalapeño Sauce

• large jalapeño1

  if you like spicy, leave the ribs and seeds in there

• cilantro leaves↗1 cup
• green onions↗0.25 cup
• oil0.25 cup
• Greek yogurt↗0.25 cup
• water↗0.25 cup
• avocado↗0.5
• salt↗0.5 teaspoon
• s. firm white fish like cod↗2 lb
• flour (see notes)↗1 cup
• + 2 tablespoons cornmeal0.25 cup
• cornstarch↗0.25 cup
• chili powder or spicy seasoning↗1 teaspoon
• baking powder↗1 teaspoon
• salt↗0.5 teaspoon
• light beer, such as Corona (NA beer works too!)↗1 cup
• egg, beaten↗1
• vegetable oil for frying
• flour or corn tortillas↗12
• cilantro for topping↗
• Cotija cheese for topping↗

Step-by-step instructions

1. 1

   Puree all the jalapeño sauce ingredients in a food processor until your desired consistency is reached. I sometimes add a little more oil or water at the end to make the sauce less gloppy and more drizzle-able.

2. 2

   Pat the fish dry with paper towels and cut into 2-3 inch pieces. Put 1/2 cup flour in a shallow bowl and set aside. In a separate bowl, whisk 1/2 cup flour, cornmeal, cornstarch, chili powder, baking powder, and salt. Add the beer and the beaten egg; stir until combined to form the batter.

3. 3

   Pour enough oil in a frying pan so that the fish will be partially submerged while frying. Heat the oil until a drip of water sizzles across the top. Dip each piece of fish in the plain flour, then the batter, then transfer to the hot oil. Fry on each side for 3-5 minutes or until golden brown and crispy. Remove from the frying pan and transfer to a plate lined with paper towels to drain excess oil. Sprinkle with salt while still hot; let cool slightly.

4. 4

   Arrange your tacos with a few pieces of fish, cilantro, Cotija cheese, and jalapeño sauce. Yummy!