We haven't lived in Chicago for a couple of years now and I still miss the tacos at Big Star and Antique Taco. If you're ever in Chicago, go there. You won't be sorry. If you know me at all, you know I'm not a huge fan of fish, but these two places have the best fish tacos. That's saying something. Here's my version of Antique Taco's fish taco. It's super simple.

QUICK TRICK: Use Gorton's or Van de Kamps frozen beer battered fish, Kraft chipotle mayo, red cabbage, scallions, and sesame seeds for a quick and easy way to make delicious tacos!

INGREDIENTS

For the Beer Batter

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dark Mexican beer

For the Fish Tacos

Oil, for frying
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
2 pounds skinned cod cut into 5 by 1/2-inch strips
Freshly ground black pepper
Corn or flour tortillas
2 cups shredded red cabbage
Kraft Chipotle Mayo
3 green onions, sliced thinly
Sesame seeds

DIRECTIONS

For the Beer Batter

Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.

For the Fish

In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees or when the end of a wooden spoon sizzles when inserted into the oil.
On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.

Crispy Fish Tacos

INGREDIENTS

DIRECTIONS