It’s very easy and relatively fast (about 25 minutes) to make. It was pretty good, it would have been better if I liked Salmon. I’ve come to the conclusion I only liked smoked salmon, not salmon fillets. The sauce yielded quite a bit and not knowing what I could do with the leftovers, I just threw it out (something I hate to do.) So if you are interested in the sauce, I recommend cutting the recipe in half.
Here is my version of the recipe…
Beer Battered Salmon Tacos with Zesty White Sauce
For the White Sauce:
• 1/2 cup plain yogurt
• 1/2 cup mayo
• Handful of chopped cilantro
• 2 tbsp lemon juice
• 1/2 teaspoon dried oregano*
• 1/2 teaspoon ground cumin*
• 1/2 teaspoon chili powder*
• freshly ground black pepper
* I did not measure
For the Beer-Batter:
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 egg
• 1 cup beer ( I used Coors Light)
Making the Tacos:
About 6 oz of salmon fillets, skinned and cut into your desired size pieces
6 whole wheat flour tortillas
Vegetable oil and/or olive oil for frying (I use olive oil to fry tortillas)
**Optional toppings: sour cream, guacamole, lime, Mexican shredded cheese blend**
• In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency thins. Season with oregano, cumin, chili powder, and black pepper. Add chopped cilantro, mix, set aside.
• In a large bowl, combine flour, baking powder, and salt. In another small bowl blend egg and then blend in beer. Quickly stir into the flour mixture (it’s okay if it’s a little lumpy).
• Heat oil in deep frying pan until hot.
• Dust salmon pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels.
• Heat tortillas in a hot oiled pan, until slightly crispy on each side. Drain on paper towels.
• To serve, add salmon fillets, whatever toppings you please and drizzle with white sauce. Enjoy!
This made 6 servings. Another Weight Watchers Indulgence: 1 taco = 7 points