Beer Battered Fish Tacos

• Chimichurri Aioli
• 1 can (4.5 oz) Old El Paso(R) chopped green chiles
• 1/3 cup packed fresh parsley
• 3/4 cup packed fresh cilantro
• 1 small clove garlic, crushed
• 1/2 cup mayonnaise
• Crispy Fish Filling
• Vegetable oil for deep frying
• 1 cup 1 cup Gold Medal(R) all-purpose flour
• 1 1/4 cups Mexican beer
• 1 pound firm white fish fillets (such as cod)
• 1 teaspoon coarse sea salt
• Tortillas and Toppings
• 8 Old El Paso(R) Stand 'N StuffTM taco shells, heated as directed on package
• 1 cup shredded red cabbage
• 2 jalapeno chiles, thinly sliced
• 1 lime, cut into wedges

1. In food processor, place Chimichurri Aioli ingredients. Cover; process, using quick on-and-off motions, until smooth. Empty into bowl, and refrigerate until ready to serve.
2. In deep fryer or heavy saucepan, heat at least 2 inches oil to 350u0b0F. While oil is heating, mix flour and beer in medium bowl. Cut fish fillets into cubes. Dip cubes into batter, and fry fish in batches, about 3 minutes per side, until golden brown and cooked through. Drain on paper towels; sprinkle lightly with salt.
3. Fill each taco shell with fish, cabbage, a dollop of aioli and chiles. Serve with lime wedges.

chimichurri, green chiles, parsley, cilantro, clove garlic, mayonnaise, filling, vegetable oil, flour, beer, white fish, salt, tortillas, n stuff, red cabbage, chiles, lime

Taken from www.myrecipes.com/recipe/beer-battered-fish-tacos-0 (may not work)