Beer Battered Fish Tacos

Ingredients

• 1.3 cups mexican beer 
• 4.5 ounce chiles green chopped old el paso® canned
• 1 teaspoon sea salt 
• 1 cup flour all-purpose gold medal®
• 0.8 cup cilantro leaves fresh chopped
• 0.3 cup parsley fresh chopped
• 1 small cloves garlic crushed
• 2  jalapeño chiles thinly sliced
• 1  lime cut into wedges
• 0.5 cup mayonnaise 
• 1 cup cabbage shredded red
• 8  stand 'n taco shells old el paso® stuff®
• 8 servings vegetable oil for deep-frying
• 1 pound fish fillets white firm (such as cod)

Equipment

• food processor
• bowl
• paper towels
• sauce pan
• deep fryer

Directions

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 350 degrees F. While oil is heating, mix flour and beer in medium bowl.
3. 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.
4. Drain on paper towels; sprinkle lightly with salt.
5. Fill each taco shell with fish, cabbage, a dollop of aioli and chiles.
6. Serve with lime wedges.