2 lb. Tilapia fillets or any firm fish fillets
1 jar H-E-B That Green Sauce
4 - 8 oz. sour cream or Mexican crema
2 Tbsp. Adams Reserve House Rub
2 c. self-rising flour
2 c. light beer
• peanut oil
12 corn tortillas
Heat peanut oil in fryer or Dutch oven to 350°F (follow fryer recommendations, or fill to at least 2" or enough to submerge fish).
Mix beer, eggs and flour & Adams rub until lumps are gone.
Dip fish fillets in batter: Fry fish until golden and crispy on the outside, flaky in the middle. Meanwhile in small bowl mix together sour cream and H-E-B That Green Sauce.
Serve fish over fresh corn tortillas with sauce & sour cream mixture.
No Nutritional Information Available