Wild Alaska Beer-Broiled Fish Tacos

Though we can’t all get to Alaska for prime fishing season (typically from April through October in North America), we can still enjoy the fresh bounty in recipes like these beer-broiled fish tacos.

These fish tacos soak up the flavor of red chile sauce (store-bought or homemade) and hefeweizen beer (gluten-free option included) before a quick broil in the oven. Yes, you can have this meal on the table in under 30 minutes, marinating time and all!

The recipe and photos for these fish tacos were shared with us by Wild Alaska Seafood.

Special Diet Notes: Beer-Broiled Fish Tacos

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, and soy-free. Just be sure to select beer, tortillas and sauce that are a fit for your dietary needs.

Most, but not all, red chile and red enchilada sauces are dairy-free, but of course, choose wisely. For a great homemade option, try this Chile Colorado Sauce recipe. That said, keep in mind that many of these sauces do contain gluten. For gluten-free fish tacos, seek out or make a red chile sauce that is gluten-free, like this Easy Gluten-Free Enchilada Saucee.

Wild Alaska Beer-Broiled Fish Tacos

 

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Prep time

25 mins

Cook time

15 mins

Total time

40 mins

 

These fish tacos are a specialty from the Bear Tooth Grill in Anchorage, Alaska.

Author: Chef Natalie Janicka

Serves: 4 servings

Ingredients

• 4 ounces hefeweizen beer (or gluten-free beer)
• 12 ounces Colorado sauce (store-bought red chile sauce or red enchilada sauce - see notes in post above)
• 4 4-ounce wild Alaska cod fillets
• 8 6-inch flour or corn tortillas
• 1½ to 2 cups cooked mixed pinto and black beans, seasoned to taste
• Chopped romaine lettuce
• Sliced radishes
• Guacamole
• Salsa
• Tortilla chips, for serving

Instructions

1. Combine the beer and sauce in a large pan. Add the cod and coat fish all over with marinade. Let marinate at room temperature for 10 to 15 minutes.
2. Heat a boiler to high. Remove the fish from the marinade, drain thoroughly and place the fish on a foil-lined baking sheet or broiler pan. Broil on high about 4 inches from the heat for 5 minutes, or until just cooked through.
3. Spoon the beans onto the tortillas, top with the cod and garnish with the lettuce, radishes, guacamole and salsa, as desired. Serve with a side of tortilla chips.

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