recipe

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First football ended, now its time for basketball season to come to an end. Creating new recipes to enjoy while hosting game night is always fun. Today I’m going to share with you a Beer Battered Fish Tacos Recipe using a provided sample of Sapporo Beer. My hubby is a huge beer drinker and absolutely loved the flavor and lightness of this beer. Now I’m not a beer drinker, but I love to cook with it..it just adds a flavor that you can’t get anywhere else!
Ingredients:
1 tablespoon vegetable oil
1 egg yolk
1 ¼ cups Sapporo beer
1 teaspoon salt
2 ¼ cups all-purpose flour
1 ½ to 2 lbs firm white fish in serving-size pieces
Instructions:
Sift 1 ¼ cups of the flour with a teaspoon of salt into a bowl.
Make a well in the center and add the egg yolk, beer and 1 tablespoon of oil.
Beat this mixture using a whisk until you have a smooth batter.
Let it rest for half an hour.
Preheat oven to 200 degrees F.
Heat the oil in a deep fryer to 370 degrees F.
Season the fish with salt and pepper.
Fold the egg whites into the batter with a spatula or wide metal spoon.
Put a cup of flour in a big bowl and dip the fish in the flour.
Make sure the fish pieces are well coated and then shake off any excess.
Dip the fish into the batter until it is evenly coated, and let any excess drip off.
Drop the fish into the hot oil in batches, frying until the batter is golden brown.
Transfer the cooked ones to the oven while you finish the rest.
Set out your fish, corn tortillas, lime slices, cheese & sriracha mayo sauce and let your guests create their own tacos, or just create pre-made tacos for your guest to grab and enjoy.
1 tablespoon vegetable oil
1 egg yolk
1 ¼ cups Sapporo beer
1 teaspoon salt
2 ¼ cups all-purpose flour
1 ½ to 2 lbs firm white fish in serving-size pieces
Sift 1 ¼ cups of the flour with a teaspoon of salt into a bowl.
Make a well in the center and add the egg yolk, beer and 1 tablespoon of oil.
Beat this mixture using a whisk until you have a smooth batter.
Let it rest for half an hour.
Preheat oven to 200 degrees F.
Heat the oil in a deep fryer to 370 degrees F.
Season the fish with salt and pepper.
Fold the egg whites into the batter with a spatula or wide metal spoon.
Put a cup of flour in a big bowl and dip the fish in the flour.
Make sure the fish pieces are well coated and then shake off any excess.
Dip the fish into the batter until it is evenly coated, and let any excess drip off.
Drop the fish into the hot oil in batches, frying until the batter is golden brown.
Transfer the cooked ones to the oven while you finish the rest.
My Sparkling Life https://mysparklinglife.com/
Whether your team wins or looses, you will win over your guests with this delicious recipe!
And for those still battling the chilly north, you might also like some comforting Game Day Crockpot Chili:
12 oz. Sapporo beer
2 T. olive oil
2 lbs. ground beef
coarse salt and fresh ground pepper
1 1/2 c. frozen corn
1 white onion
3 garlic cloves
1/4 c. chili powder
1 T. dried oregano
1 1/2 t. ground cumin
2 cans whole tomatoes, coarsely chopped with their juices
1/3 c. chopped fresh cilantro, plus more for serving
2 cans dark red kidney beans, rinsed and drained
Heat olive oil in a large stock pot over medium heat. Brown ground beef (seasoned with salt and pepper), drain and add to Crock Pot set on low heat. Return pot to heat, add onions and garlic, saute for about 5 minutes and add to Crock Pot.
Add the cilantro, corn, tomatoes, seasonings and Sapporo beer. Cook on low for 6 – 8 hours. During the remaining 30 minutes, add the kidney beans, stirring well to combine. Season to taste with salt.
Serve with sour cream, shredded cheddar and more fresh cilantro.
12 oz. Sapporo beer
2 T. olive oil
2 lbs. ground beef
course salt and fresh ground pepper
1 1/2 c. frozen corn
1 white onion
3 garlic cloves
1/4 c. chili powder
1 T. dried oregano
1 1/2 t. ground cumin
2 cans whole tomatoes, coarsely chopped with their juices
1/3 c. chopped fresh cilantro, plus more for serving
2 cans dark red kidney beans, rinsed and drained
Heat olive oil in a large stock pot over medium heat. Brown ground beef (seasoned with salt and pepper), drain and add to Crock Pot set on low heat. Return pot to heat, add onions and garlic, saute for about 5 minutes and add to Crock Pot.
Add the cilantro, corn, tomatoes, seasonings and Sapporo beer. Cook on low for 6 – 8 hours. During the remaining 30 minutes, add the kidney beans, stirring well to combine. Season to taste with salt.
Serve with sour cream, shredded cheddar and more fresh cilantro.
My Sparkling Life https://mysparklinglife.com/ Enjoy your game day recipes, but remember to ALWAYS drink responsibly!

This post may contain affiliate links which fund the My Sparkling Life blog.
If you remember I had the opportunity to meet the CEO of Pura Vida Tequila & Godsmack, as well as attend the Rockstar UpRoar Music Festival. If you haven’t read about my experience yet, you can read about it here. As part of this experience I also have the opportunity to review Pura Vida Tequila and create recipes using them.
Today’s Recipe is my Hawaiian BBQ Tequila Grilled Chicken Salad. Just the name makes me smile! Who couldn’t use a little tropical taste with this bitter winter we are having. This salad definitely reminds me of summer, and it’s something the whole family loves!
If you are able to grill go ahead and grill your chicken & pineapples, but if your stuck inside it works just fine on the stove as well! I have a pineapple vinaigrette to go with it, but my boys use ranch (yes every time) and it tastes just as good! (printable version below)
Ingredients:
Chicken
3 Large Chicken Breasts
2 Bottles of Hawaiian BBQ Sauce
1/2 Cup Pura Vida Gold Tequilla
Salad
1 Can of Pineapples, drained (unless they are in season and you want to use fresh)
1 head of Lettuce
1/2 bag fresh spinach
2 Tomatos
Vinaigrette
1 Cup pineapple juice
1/2 cup extra light olive oil
1/2 cup white wine vinegar
1/2 Tsp sugar
1/2 Tsp salt
1/4 Tsp red pepper
1 garlic clove, minced
Directions:
Poke some holes into your chicken breasts.
Place chicken breasts into large ziploc or large bowl add in the Hawaiian BBQ Sauce & Pura Vida Tequila. (If you are cooking inside in a skillet you can cut the breast into strips so they get more of the marinade)
Let marinade for at least 8 hours (leave overnight for more flavor)
Toss salad ingredients in large bowl
In a medium bowl, combine all vinaigrette ingredients and whisk until well blended. Chill
Grill up pineapple, or toss around in a skillet till they have “grill marks”
Cut pineapple into bit size bits
Cook your chicken breasts thoroughly
Enjoy your delicious taste of summer!
Hawaiian BBQ Tequila Grilled Chicken Salad & Pineapple Vinaigrette A delicious taste of summer!
Chicken
3 Large Chicken Breasts
2 Bottles of Hawaiian BBQ Sauce
1/2 Cup Pura Vida Gold Tequilla
Salad
1 Can of Pineapples, drained (unless they are in season and you want to use fresh)
1 head of Lettuce
1/2 bag fresh spinach
2 Tomatos
Vinaigrette
1 Cup pineapple juice
1/2 cup extra light olive oil
1/2 cup white wine vinegar
1/2 Tsp sugar
1/2 Tsp salt
1/4 Tsp red pepper
1 garlic clove, minced
Poke some holes into your chicken breasts.
Place chicken breasts into large ziploc or large bowl add in the Hawaiian BBQ Sauce & Pura Vida Tequila. (If you are cooking inside in a skillet you can cut the breast into strips so they get more of the marinade)
Let marinade for at least 8 hours (leave overnight for more flavor)
Toss salad ingredients in large bowl
In a medium bowl, combine all vinaigrette ingredients and whisk until well blended. Chill
Grill up pineapple, or toss around in a skillet till they have “grill marks”
Cut pineapple into bit size bits
Cook your chicken breasts thoroughly
Cut chicken into strips (if not already)
My Sparkling Life https://mysparklinglife.com/
In my recipe I used Pura Vida Reposado Tequila…
Be sure to check out some of my other recipes utilizing other delish Pura Vida Tequilas
Big Red Margarita
Tequila Lime Chicken Tacos
& Remember to ALWAYS drink responsibly!
Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

This post may contain affiliate links which fund the My Sparkling Life blog.
Multi-platinum rock band Godsmacks lead singer Sully Erna, has a brand new tradition that is taking on in the rock world: 8:15TequilaTime. The band & fans everywhere are taking a moment at 8:15PM everyday, to raise a toast to the good life (Pura Vida) with Pura Vida Tequila. Looking for a drink to start off your Rockstar UpROAR Festival with? Try the Sully Smash inspired by the ever so talented Sully Erna using Pura Vida Tequila!
SULLY SMASH
INGREDIENTS
1½ oz Pura Vida Añejo
½ oz NARANJA Orange Liqueur
¾ oz Organic Agave Nectar
1½ oz Fresh Lemon Juice
DIRECTIONS
Combine all ingredients in a shaker with ice. Shake to chill and combine. Strain into a highball glass packed with crushed ice. Garnish with a sprig of mint

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