Fish tacos
Ingredients
- Taco shells
- Taco shells, or tortillas, to your liking
- Fish
- Fillet of Dorado, or other firm white fish, cut into finger sized bits
- Batter
- 125g plain flour
- 1 teaspoon baking powder
- 1 teaspoon chilli
- 1 teaspoon salt
- ½ teaspoon pepper
- 250ml mexican beer
- Picode Gallo
- 5 diced tomatoes
- ½ red onion
- corainder
- jalapeno pepper
- juice of ½ lime
- Garnish
-
- your choice but e.g.
- sliced red cabbage
- sliced radish
- hot sauce of your choice
- lime wedges
- chipolte mayo
Method
- For the batter, mix the dry ingredients and then whisk in the beer. Leave to stand for an hour.
- Mix the Picode Gallo and set aside.
- Prepare garnish.
- Prepare the taco shells by following instructions on packet, or lacking them heat taco shells in the oven 125℃ for 15 minutes.
- Season the fish with salt and pepper. Heat oil, then dip fish in batter and deep fry in batches until brown. Don't crowd them - they don't take long.
- Add 2-3 bits of fish to a warm taco shell (or tortilla), add chipolte mayo then Picode Gallo, then garnishes.