INGREDIENTS
- 1/4 cup DORITOS® FLAMIN' HOT® Limón Flavored Tortilla Chips blitzed into breadcrumbs, plus extra to finish
- 1/4 cup all-purpose flour
- 1 large egg
- 6 oz lager
- 2 tbsp yellow mustard
- 1 tsp salt, divided
- 1/4 tsp black pepper
- 3 cups vegetable oil
- 1 lb tilapia, divided in half lengthwise
- 3/4 tsp salt, to season the fish
- 6 corn or flour tortillas
- 1 cup pico de gallo
- 1/2 cup shredded cabbage
- 1/2 cup cilantro leaves, chopped
- 1/2 cup chipotle salsa
- 1/4 cup Mexican crema
- 1 lime, cut into wedges
Instructions
- In a food processor, blitz the chips into breadcrumbs. Add flour to combine.
- Whisk the egg, beer, mustard, and a pinch of salt and pepper in a large mixing bowl.
- Add the flour and chip mixture, one tablespoon at a time, to the egg mixture. Whisk well to make sure there are no lumps, and until the texture resembles a thin pancake batter.
- In a large heavy-bottomed pot, heat 1 inch of vegetable oil over medium high.
- Season the fish with salt and coat each piece of fish in the batter. Then drop the fish into the oil. Fry until golden on the first side, about 2 minutes, then flip and repeat.
- Transfer the fish onto tortillas and top with pico de gallo, cabbage, cilantro, salsa, crema, DORITOS® crumbs, and a squeeze of lime to serve.
