Fish tacos
Crispy battered white fish in warm tortillas with crunchy cabbage, lime and a creamy chipotle sauce.
- 35 min20 prep · 15 cook
- MediumDifficulty
- 690 kcalper serving
Ingredients
- White fish fillets (cod or hake)500 g
- Small corn tortillas12
- Flour120 g
- Cold beer180 ml
- Red cabbage, finely shredded200 g
- Mayonnaise100 g
- Chipotle in adobo, chopped1 tbsp
- Limes2
- Fresh corianderto taste
- Sunflower oil, for frying500 ml
- Saltto taste
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Steps
- 1
Mix the mayonnaise with the chipotle and the juice of half a lime. Keep in the fridge.
- 2
Toss the cabbage with a pinch of salt and a squeeze of lime.
- 3
Cut the fish into strips and season with salt. Whisk the flour with the cold beer into a smooth batter.
- 4
Heat the oil to 180 °C. Dip the fish in the batter and fry in batches until golden and crisp.
- 5
Drain on kitchen paper. Warm the tortillas in a dry pan.
- 6
Fill each tortilla with cabbage, fish, chipotle sauce and coriander. Serve with lime wedges.
Tips and questions
- Can I make them without frying?
- Yes: season the fish with chilli and lime and grill or pan-sear it. You lose the crunch but they are lighter.
- Why use cold beer in the batter?
- The cold and the bubbles make a lighter, crisper coating. Mix it just before frying and do not overwork it.
- Are they gluten-free?
- Corn tortillas are, but the batter is not. Use rice flour and sparkling water (or gluten-free beer) instead.
Enjoy your meal!
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