Beer-Battered Fish Tacos with Pineapple Salsa

Method 6 steps

1. 01

   Stir the pineapple, jalapeno, half the cilantro, a spoon of red onion and a pinch of salt into a salsa and set aside.

2. 02

   Heat the oil to 365 F. Whisk the flour, baking powder and a pinch of salt with the cold beer until just smooth.

3. 03

   Season the fish, dust in flour, dip into the batter and fry in batches 3 to 4 minutes, turning once, until puffed and golden brown. Drain on a rack.

4. 04

   Warm the tortillas in a dry skillet for 20 seconds per side.

5. 05

   Layer each tortilla with cabbage, fish, tomato strips and red onion, then drizzle with lime crema and scatter the remaining cilantro.

6. 06

   Serve two tacos per plate with the pineapple salsa on the side.

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