Beer Battered Fish Tacos & The Chelada

Summer is better effortless and a little messy. Let your hair down, get your toes in the sand, forget the makeup, embrace the post-work cocktail, and let that cilantro jalapeño crema run down your cheek.

Fish Tacos

These California fish tacos are messy (in the best possible way) and their cocktail sidekick, the chelada, is effortless. I’m excited to make them again, like woah.

Elizabeth and I had a little dinner party featuring these bad boys (kinda like the one with these bad boys). The summer evening light flooded the kitchen, and our cocktails in hand, we blasted the Salsa Fever Pandora station (pro tip), and we were ready to whip up what would be the best fish tacos I’ve ever had. You should absolutely throw this dinner party – people will hate you…for how awesome you are.

Chelada

Let’s start with our totally effortless beer cocktail, shall we? (This one would also do!) Rim a pint glass with coarse salt, add a few cubes of ice, squeeze the juice of one lime in your glass, pour in your favorite light lager (we used Pacifico – just don’t use a flavorless light beer), give it a quick stir, and voila! a wonderfully refreshing and totally easy summer cocktail: The Chelada ladies and gentlemen.

Now here’s the deal with the tacos: there are tons of fun toppings all of which are optional, but highly encouraged – you do you. The only thing you MUST promise me you’ll make is the cilantro jalapeño crema. That’s a nonnegotiable. The crema is what sets these fish tacos apart from all the rest. It’s a crema revolution, get on board.

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