Beer-Battered Salmon Tacos With Chipotle Crema

• 8 corn tortillas
• 1 cup all-purpose flour
• 1 teaspoon sea salt
• 1 teaspoon coarsely ground pepper
• 1 cup beer, room temperature
• Vegetable oil
• 1 pound salmon fillets, cut into pieces
• Garnishes: lime wedges, shredded cabbage, chopped fresh cilantro

1. Wrap tortillas in foil, and bake at 200u0b0 for 10 to 15 minutes or until warm.
2. Combine flour and next 3 ingredients in a large, shallow bowl. Let stand 5 minutes.
3. Heat 1 inch oil in a 10-inch heavy pot (2 to 3 inches deep) over moderate heat until a deep-fat thermometer registers 360u0b0.
4. Dip fish into batter to coat, draining excess. Fry fish in batches, turning once, 4 to 5 minutes or until golden. Drain on paper towels.
5. Assemble tacos with warm tortillas, fish, and Chipotle Crema. Garnish, if desired.

corn tortillas, flour, salt, ground pepper, beer, vegetable oil, salmon, lime wedges

Taken from www.myrecipes.com/recipe/beer-battered-salmon-tacos-with-chipotle-crema (may not work)