Crispy beer-battered fish tucked into warm corn tortillas with fresh romaine, sweet papaya salsa, and a drizzle of tangy lilikoi Dijon. Finished with cilantro, these tacos are crunchy, bright, and perfectly balanced—served hot with fries.

Ingredients

• [ ] 3 ea corn tortillas
• [ ] 3 strips of fish 1.5oz ea
• [ ] beer batter
• [ ] chiffonade romaine
• [ ] papaya salsa
• [ ] lilikoi Dijon
• [ ] cilantro garnish

Cooking Process

1. mix beer batter dry mix with beer to make a thick batter
2. toss 3 - 1.5oz sticks of fish in flour then put in beer batter
3. 1 piece at a time, shake off excess batter and slowly drop into a 350 degree fryer
4. Fry until golden brown. meanwhile heat up your tortillas on the flat top
5. once hot, put your romaine, the fried fish on the romaine, drizzle the
6. lilikoi Dijon, then top with papaya salsa and garnish with cilantro
7. serve with HOT fries