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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
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Beer Battered Popcorn Fish Taco Bowl
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
For The Popcorn Fish
For the Avocado Poblano Sauce
For the Fish Taco Bowl
Servings: Units:
Instructions
For The Popcorn Fish
  1. 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
  2. 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
  1. 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
  1. Steam rice, and heat black beans. Shread cabbage.
  2. 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!
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Derek Campanile
Derek Campanile
I'm an IT professional by day. Home cook for the family by night. Follow my blog for easy to make recipes, how-to's and ideas to gather the family at the dinner table!
  • Michelle Jordan Barsness

    Yum! I love fish tacos, especially halibut. I’ve never had them this way before. Great idea. I love that avocado sauce!

  • Absolutely amazing! It makes me think of the beaches of my home country, Costa Rica, where fish tacos are a staple! I think basmati rice is the most delicious rice out there, I’m sure I’m going to love this recipe!

  • Catherine Brown

    That sauce looks devine! I love the purple cabbage in these too!

  • Natasha Englehardt

    Beautiful photos! I love popcorn, beer battered anything, so this sounds amazing. Will have to try this myself.

  • For a minute there, I really though you meant popcorn! Such a difference in culinary terms despite it being the same language! This is a super fabulous recipe!

  • I love fish tacos and I know I will love this one too! Great recipe!

  • Luci Cook

    Yum, I need to do this the next time I have a taco Tuesday. This would be a great twist on it.

  • Sarah Anne Stubbs

    Oh man! I love love love fish tacos! These bowls look amazing!!!

  • I have all the ingredients for this recipe. Might try it sooner than i thought ! Thanks for this delicious recipe.