I participated in an Influencer Activation on behalf of Millennial Central for Kirin. I received product samples to facilitate my review as well as a promotional item to thank me for my participation.
Fun fact about me: This time 4 years ago I was in Japan and freshly engaged to my husband, Josh. Every time I see a cherry blossom, eat Japanese cuisine or enjoy a Kirin beer- I have fond memories of the best trip of my life. Here’s a picture of me hiding my ring finger on our trip…I thought I was so slick!
Recently, Kirin partnered with celebrity chef, Candice Kumai, to bring Japanese-style beer to the growing Asian cuisine movement. I knew Kirin’s pure, clean taste would be the perfect complement to my asian-inspired fish tacos, so I decided to share some meal inspiration as well!
Let’s get cookin!
Kirin Battered Fish Tacos
- 1/2 cup all-purpose flour
- 1/8 tsp ground cumin
- 1/8 tsp salt
- 1/8 tsp cayenne pepper, or to taste
- 1/3 cup Kirin or Kirin Light
- 8 ounces tilapia fillet, cut into strips
- 2 tbsps vegetable oil
- 6 corn tortillas, warmed
- Combine flour, cumin, salt and cayenne in a medium bowl. Pour beer into a second bowl. Coat tilapia pieces in beer, then lightly roll through the flour mixture, shaking off any excess.
- Heat oil in a large nonstick skillet over medium-high heat. Add the fish to the pan and cook until crispy and golden brown (2-3 minutes per side). Remove from oil and set on a paper towel.
- Lay fish onto warm tortillas and top with slaw. Cut a small hole in the corner of your baggy and top with spicy mayo.
- Serve tacos and edamame with a cold Kirin or Kirin Light and enjoy!
Asian Slaw and Spicy Mayo for Topping
- 2 cups shredded red cabbage
- 1 lime, juiced
- 1 tbsp honey
- 1/4 cup cilantro, coarsely chopped
- 1 pinch of coarse salt
- 1 tsp sesame oil
- 1/2 cup mayonaise
- 1 tbsp sriracha
- Spicy Mayo:
- Mix mayo and sriracha. Spoon into ziplock bag and set aside.
- Asian Slaw:
- Whisk lime juice, sesame oil and honey until honey is dissolved. Add cabbage, cilantro and a pinch of salt. Toss. Set aside.
- 1 bag frozen edamame
- 1 tsp chili powder
- 1/4 tsp red pepper flakes
- Heat edamame according to package directions. Toss with spices and coarse salt, while hot. Serve warm.
I really hope you enjoy these fish tacos! This recipe is one of my favorites. Kanpai!