I consider today to be the last day of summer. Here in Maryland, there is already a crispness in the air in the mornings. School buses are on the move, and dare I say it, but I’ve already seen a few leaves changing color. It’s been a wonderful summer for me and my family. We’ve got a new baby on the way (due on Christmas Eve!), had an abundance of fresh seafood, many glorious days at the beach, and plenty of good food on the table. Even though I have not been regular with my blogging, rest assured I still have been putting out “good eats” on the regular. This, my friends, was one of our favorite dishes this summer. Beef tacos and chicken tacos are wonderful, but a good fish taco is on another plane of existence!

Now, of course you could grill or pan sear your fish for a healthier option. But, I gotta give two-thumbs up for the beer batter. I used my husbands home brewed 60 Minute IPA, and the beer flavor really shined through. The fish also stayed crispy long after frying. We were nibbling on fish nuggets long after dinner was over! I like to employ a double-shell technique for these. I had some wonderful blue corn taco shells that I got while in the “big city” a month or so ago. But, they are very fragile. My solution was to wrap a flour tortilla around the corn, and it really does give it a little something extra as far as the texture is concerned. We topped ours with a spicy chipotle ailoi, pico de gallo, and of course the traditional thinly sliced cabbage.

They’ve definitely become a favorite in our household, even with our 2 year old Drew. He couldn’t get enough of the fish, as well as the Spanish rice I served it with (which, I will have to blog on it’s own in another post…it’s insanely good as well!). I see us having this dish in the cold winter months as well for sure!