Beer Battered Reuben Fish Tacos
Author: 
Recipe type: Main
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 6 tacos
 
Tacos with a Jewish Twist! Beer Battered Reuben Fish Tacos with Horseradish Swiss Queso, and Jalapeño Sauerkraut on Homemade Rye Tortillas!
Ingredients
  • For Rye Tortillas:
  • 2 cups rye flour
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ⅓ cup melted butter or oil
  • 1 cup warm water
  • For Jalapeño Sauerkraut:
  • 1 cup sauerkraut, homemade or store bought
  • 1 large jalapeño, small diced (with seeds and ribs for hotter 'kraut)
  • For Horseradish Swiss Queso:
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1¼ cup
  • ½ cup Swiss cheese, shredded
  • 1 tablespoon Horse Power Mustard OR 1½ teaspoons prepared horseradish and 1½ teaspoons Dijon mustard
  • 2 teaspoons fresh dill, minced
  • For Beer Battered Mahi Mahi Tacos:
  • 1½ pounds mahi mahi, cut into 1-inch by 2 or 3 inch strips
  • 1¼ cups all-purpose flour, plus more for dredging
  • ½ teaspoon salt, plus more for finishing fish tacos
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 12-ounce bottle of your favorite beer (I used the new Blue Moon Horchata Ale because I'm obsessed) (Better make it two, you're going to want to drink one)
  • Canola oil for frying
  • Cilantro and lime for garnish
Instructions
  1. There are lots of steps here. Don't freak out. One thing at a time. Let's start with the rye tortillas.
  2. In a large bowl of a stand mixer with a whisk attachment (or with a hand mixer), whisk together flours, salt and baking powder until just combined. Then add butter (or oil) and water and mix until dough is smooth. Divide dough into 12 equal balls and cover balls with a moist towel. Let rest for 10 minutes. Roll out each ball into a round, flat tortilla, adding a touch of all-purpose flour if your balls are sticky (hehe) but not too much because we don't want the dough cracking.
  3. Preheat a large sauté pan or cast iron pan to medium-high heat. Cook a tortilla for about a minute on 1 side, until lightly browned, then flip and cook for 30 more seconds until cooked through. Repeat with other tortillas. Keep warm in a tortilla warmer or just wrap with foil and reheat before eating. Store extras in a plastic zip bag.
  4. Okay! The next step is easy. Mix together sauerkraut and jalapeño pieces in a medium bowl. Set aside.
  5. Queso time! My favorite time. In a medium saucepan over medium heat, melt the butter. Then add in flour while whisking for 2-3 minutes until you have a light brown roux. The slowly pour in milk while whisking and continue whisking until you have a thick sauce. Lower heat to medium low and gradually add in cheese while mixing with a spoon. Then add in horseradish/mustard, dill, and salt to taste. Keep warm on very low heat.
  6. Tacos!! Almost eating time. In a large bowl, whisk together flour, salt, pepper, garlic powder and paprika. Then add in beer and mix to combine.
  7. When ready to fry, heat 2 inches of oil in a Dutch oven, large pot or deep frying pan to 350 degrees F. Set up a cooling rack over paper towels. Dredge fish pieces in flour, and shake off excess. Then dip one at a time in batter. Fry a few pieces at a time (don't crowd pot) until golden brown, about 4-5 minutes total. Season with extra salt immediately once they come out of the fryer.
  8. Assemble tacos by placing fish in the tortillas, and topping with sauerkraut, queso and cilantro. Eat!!
Recipe by What Jew Wanna Eat at https://whatjewwannaeat.com/beer-battered-reuben-fish-tacos/