Soft tortillas loaded with crispy white fish, a vibrant slaw and creamy sauce with a kick, this makes for the perfect handheld snack. These are easy for your guests to assemble on the spot and sure to be a hit around the fire.
Ingredients for 4 servings:
For the fish:
- 400g white fish fillets
- 8 corn tortillas
- Veg oil for frying
For the batter:
- 125 g all purpose flour
- 0.5 tsp salt
- 0.2 tsp cayenne pepper
- 1 large egg
- 237ml Mexican beer (or normal beer)
For the taco sauce:
- 50g yogurt
- 50g mayonnaise
- 1 jalapeno chilli
- 1 garlic clove
- 1 lime, juiced
- 1 tsp fajita seasoning
For the coleslaw:
- 140 g green and/or red cabbage shredded
- 59 ml mayonnaise
- 59 g Mexican crema
- 2 limes juiced
- 2 tbsp cilantro chopped
- 1 tbsp honey
For garnish:
- 2 limes quartered
- coriander
- jalapeños, optional
- Pico de Gallo or salsa verde, optional
- Hot sauce, optional
Instructions
1. For the sauce: Place all ingredients in a small bowl and whisk together. Serve over fish tacos or as a dipping sauce. Store covered in refrigerator for 3-5 days
2. For the slaw: whisk together the slaw dressing ingredients in a large bowl. Add the shredded cabbage and toss to coat. Set aside.
3. Prep the fish: pat fish fillets dry with kitchen paper and season on both sides with salt and black pepper.
4. For the batter: In a shallow bowl mix together all ingredients well
5. To fry: in a large deep pan or fryer, heat oil to 180°C. Dip fish into batter, then let excess batter to drip off before dropping into the hot oil to fry, about 5 minutes, turning half way through. Remove from oil and place on a paper towel lined plate and season with salt. Repeat with all fish.
6. Warm tortillas in an oven or pan.
7. To serve, arrange the fish, coleslaw, tortillas and garnish on different plates to spread on the table for people to assemble their own or assemble the tacos by smearing the tortillas with some sauce, then add fried fish and top with slaw and coriander. Serve with extra lime wedges, coriander, jalapeños and other salsas of choice.
8. Enjoy!
