Recipe by Rachael Ray
2 qt. safflower, vegetable, or canola oil, for frying
1 cup sour cream
1/4 cup chipotle hot sauce (I like Tabasco Chipotle Pepper Sauce)
Salt and pepper
Juice of 2 limes (about 1/4 cup)
2 tbsp. olive oil
1 tbsp. honey
1/2 tsp. ground cumin
Salt and pepper
2 cups shredded jicama or matchstick-size pieces of jicama
1 large shallot or 1/4 red onion, finely chopped
A handful (about 1/3 cup) of fresh cilantro, coarsely chopped
2 Fresno chiles, very thinly sliced
1 1/2 cups flour
1 tsp. each granulated garlic, granulated onion, and chili powder (I like Gebhardt) or smoked paprika
1 tsp. salt
1 bottle (12 oz.) lager beer (I like Dos Equis or Corona)
2 lb. skinless sustainable cod or halibut, cut into 3- to 4-inch by 1-inch pieces
Flaky sea salt
Tortillas & Toppings
8 corn tortillas
Toppings (optional): sliced pickled jalapeño peppers, shredded green or red cabbage, and/or crumbled queso fresco
In a tabletop fryer or large Dutch oven, heat the safflower oil over medium-high until a deep-fry thermometer registers 360°.
In a small bowl, mix the sour cream and chipotle hot sauce; season the chipotle sauce with salt and pepper.
In a large bowl, whisk the lime juice, olive oil, honey, and cumin; season. Toss in the jicama, shallot, cilantro, and chiles.
In a medium bowl, whisk the flour, spices, and salt. Whisk in the beer. Working in batches, coat the fish in the batter. Fry until cooked through and deep golden, about 4 minutes per batch; return the oil to 360° between batches. Drain the fish on paper towels. Sprinkle with flaky sea salt.
In a dry skillet over high heat or directly on a gas burner, cook the tortillas until softened and charred in spots, about 1 minute per side.
Build the tacos with the tortillas, fish, chipotle sauce, and jicama slaw. Add the toppings, if using.