Buenas Noches Fish Tacos

A twist on the usual fried fish taco; use any local, freshwater fish you can find – trout, pickerel, pike or even catfish. The citrus notes in the beer will balance nicely with the fish and provide a refreshing match for the tacos.

Prep time: 30 minutes
Cooking time: 10 minutes
Yield: serves 4

Ingredients
1 lb lake fish fillets-trout, pickerel, pike or catfish, skinless
8 small flour tortillas or corn tortillas

For the Fish:
¼ cup of Buenas Noches
1 tbsp sunflower  oil
1 tsp ancho chili powder
1/2 tsp  dried oregano
1/4 tsp kosher salt
freshly milled black pepper

For the Taco Filling:
1/2 cup carrots, shredded
1/4 cup thinly sliced red onions
4 radishes, shredded
1 lime, juiced
1/4 cup sour cream or plain yogurt
2 tbsp shredded fresh cilantro
1 green onion, minced
1 plum tomato, diced
1 avocado, peeled and diced

Directions:
1. To make the fish: In a shallow dish, combine the oil, Buenas Noches, chili powder, oregano, salt and pepper. Place the fish in the dish and flip to coat the other side.
2. Pre-heat the BBQ for 10 minutes on medium-high. Grease the grill.
3. Place the fish on the grill. Close lid and let cool, turning once. Cook until fish flakes easily when tested, roughly about 5 minutes.
4. Remove to a clean plate, cover loosely with tin foil. Set aside.
5. Lightly brush the tortillas with a little oil and grill for 30 seconds on each side.
6. Make the taco filling: In a small bowl, combine the shredded carrot, radishes, red onion and lime juice.Toss until mixed. In a separate small bowl, combine the sour cream, cilantro and green onion. Stir until mixed.
7. Break the grilled fish into chunks and divide among the 8 tortillas. Top with the sour cream mixture, the carrot mixture, tomato and avocado.
8. Plate the tacos and serve alongside a salad of bitter greens and herbed rice.