Beer Battered Popcorn Fish Taco Bowl
I don’t always do fried. But every now and then I crave that light and airy crisp of beer battered fish tacos. Today I decided to do them a little different by turning some halibut filet’s into moist, flaky and crunchy popcorn bites.
I’ve done fish taco bowls before on the blog, but these are quite special. I cut the halibut into bite-sized pieces, fried till golden brown. Then topped them off with a spicy cilantro, avocado mixture that I’ve used before in my Peruvian chicken saltados, and altered a tad. Quite delicious!
Topping the beer battered halibut on top of some basmati rice, black beans and a little red cabbage, give you that fish taco or even fish burrito feel without the heaviness of a tortilla.
But now that I think about it, how bomb would this be wrapped in a tortilla?! Welp. Looks like I got a recipe idea for later!
Definitely make sure you use a Mexican beer, preferably a dark one. I like to go with Pacifico, but Modelo and Dos Equis, are good ones too!
And if you’re a spicy fan like me, add a serrano pepper to the avocado sauce. It will add a bunch of heat and is delicious to douse the rice in as well! Definitely one of my favorites for the fall!
Beer Battered Popcorn Fish Taco Bowl
Ingredients
For The Popcorn Fish
- 1/2 pound halibut or any white fish
- 1 1/4 cup flour
- 1 cup beer
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper optional
- 3 cups vegetable oil enough to make 4" in your frying pan
For the Avocado Poblano Sauce
- 1/2 head iceburg lettuce
- 1 whole avocado
- 1/4 cup mayonaise
- 1 whole lime
- 1 large poblano pepper
- 1/2 tsp salt
- 1 clove garlic
- 1/2 tsp cumin
- 1/2 tsp smoked paprica
- 1 medium serrano pepper optional for spiciness
For the Fish Taco Bowl
- 2 cups cooked rice
- 1/2 cup shredded cabbage
- 1 cup black beans
- 1/4 cup cilantro for garnish
- 4 wedges lime for garnish
Instructions
For The Popcorn Fish
- Bring 3-5 inches of oil in a pot to 350F. Mix Flour, beer, salt, pepper, cumin and cayenne pepper in a bowl. Set aside
- Cut your fish into 1/2 inch pieces; cover in beer batter and set in oil. Cook for about 2-4 minutes until golden brown. Leave on a cooling rack to dry.
For the Avocado Poblano Sauce
- Add lettuce, mayonnaise, poblano pepper, Serrano pepper, salt, pepper, cumin, garlic and smoked paprika to in a blender. Squeeze lime juice in, and blend until smooth. Set in fridge until ready to serve .
For the Fish Taco Bowl
- Steam rice, and heat black beans. Shread cabbage.
- In a bowl, add about 1 cup of rice, 1/2 cup of black beans. top with cabbage, then place popcorn fish on top. Drizzle with Avocado Poblano sauce and enjoy!
