Beer Battered Fish Tacos with Chipotle Lime Crema
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Did I ever tell you all I went to Catholic school growing up?
Yep. True story. Which meant during school we observed all the Catholic feasts, traditions, and customs. Now I am very much light on the Catholic thing today, pretty much going to church at Christmas and Easter, but some things stuck from my Catholic school days.
For instance, I have a complicated relationship with plaid thanks to all those years wearing the uniform. I still know all the words to so many different church songs that I am a one woman worship band anthology. I still eat a donut (or in my area they are faschnauts) And I still don’t eat meat on Fridays during Lent.
During school, Friday lunch was always pizza or cheese fries. Both solid meatless options for sure. And both things that felt like a treat, even though it was supposed to be a hardship. And Friday night fish fries were a thing. A serious thing.
Have you ever been to one? Basically a local church serves up fried fish and a big helping of fries or coleslaw, at least in my area. They vary regionally. But it’s pretty amazing. Because how can you not love fried fish and fries? It’s basically an excuse to eat fish n chips.
These days, we don’t get out much. Having a 3 year old kind of does that to you. So we haven’t been to a fish fry since before we had our daughter. But I still eat fish most Fridays. Fortunately, Gorton’s Seafood have created easy at home ways to enjoy a fantastic Friday fish feast at home. Check Gorton’s out online here and be sure to check them out on Facebook for more recipe inspo.
And really, what better way to enjoy a fish dinner than in fish taco form? Because tacos are life. And these beer battered fish tacos with chipotle lime crema are so easy and perfectly zesty and crunchy all at the same time.
Basically, I did my shopping at Walmart, where you can find the Gorton’s Beer Battered Crispy Fillets (18.2 oz) right in the freezer section along with seafood appetizers. I picked up a package of Gorton’s Seafood Appetizers – Mac n Cheese Shrimp Bites since I wanted to try something a little new too and hello mac n cheese. Once I got home from my shopping trip, dinner was on the table in under 30 minutes with the appetizers ready in under 20.
Since there’s not much prep it was easy to get the prep done while the fish was in the oven cooking and making the house smell delicious. The prep was washing some lovely purple cabbage for crunch and color and making the chipolte lime crema, which needs all of 4 ingredients whisked together in a bowl. No big deal.
Dinner on the table with no sweat broken. While I did make it for a Friday night fish night, it is so easy that it would be perfect on the busiest of weeknights anytime of year. And it was a dinner all of us enjoyed. The Gorton’s Beer Battered Crispy Fillets are perfectly crunchy, like the best restaurant style fish n chips fish, which made my husband and I quite happy. And my daughter? The 3 year old picky queen who currently exists on chocolate milk and magic? She ate TWO whole filets and an entire Mac n Cheese Shrimp Bite. By herself.
It was a pre Lenten miracle.
Looking for other taco recipes? Try these:
Looking for other fish recipes? How about:
- Shrimp risotto with garlicky kale
- Brown butter lobster pasta
- Spicy shrimp and crab burgers
- Shrimp caprese salad
Yields 6 tacos
Quick and easy zesty beer battered fish tacos
5 minPrep Time
20 minCook Time
25 minTotal Time
- 6 Gorton's Beer Battered Crispy Fillets
- 1 cup of chopped purple cabbage
- juice of 1 lime
- 1 tbs olive oil
- 6 corn tortillas
- 1 cup of cilantro chopped*
- 1 jalapeno diced*
- scallions for garnish
- 1 cup of mayo or sour cream
- juice of 1 lime
- 2 tbs of adobe sauce from a can of chipotle peppers
- 1 tsp of honey
- Whisk all the ingredients together in a bowl until combined. Set aside.
- Spray a cookie sheet with nonstick spray. Place the Gorton's Beer Battered Crispy Fillets on the tray, leaving about an inch space in between each filet. Cook according to directions on package. When the fish is done, remove from oven and let sit on the tray to cool slightly and finish crisping up. The filets get crunchier slightly cool.
- While filets are in the oven toss together the purple cabbage, lime juice and olive oil. Set aside.
- Assemble the tacos by placing one filet in a corn tortilla with the cabbage, cilantro, and as many chopped jalapenos as desired. Garnish with scallions. Finish by drizzling on the crema to taste. Enjoy!
Cook time will vary based on which preparation you use. I baked my fish according to directions on the box but you can broil it as well, which would save time.