Packed with flavour from lime, coriander and cumin
these crunchy fish tacos are a dream come true for any lover of Mexican style cuisine.
Begin by making the coriander sauce for your fish tacos. This creamy sauce is so tasty and keeps your tacos very moist. Make it by blending together:
- 2 Tbsp Plain Yoghurt.
- 2 Tbsp Sour Cream.
- Pinch Salt . to taste
- 1 Lime. Juice and zest.
- 1/4 Tsp Cumin Seeds. Toasted and ground.
- 1 Tsp Coriander leaves
Set aside your sauce in the fridge, and then make your salsa.
Shred 150g of green cabbage, and then finely dice
- 2 Plum Tomatoes. Peeled and finely diced.
- 1 Red Onion. Finely Diced.
- 1/2 Green Pepper: Finely Diced.
Toss your vegetable in 1 tbsp Red Wine Vinegar and 1 tsp Sugar.
Set your salsa aside and make the batter. Try not to make your salsa too far in advance as it could go soggy: you want the ingredients to be fresh and crisp in your taco. Whisk together 150g of plain flour, 3 tsp of baking powder and 3 tsp of coarse see salt. Once your dry ingredients are combined, continue to quick as you slowly pour in 300ml of light, fizzy beer.
- 150 g Plain Flour.
- 3 Tsp Baking Powder.
- 3 Tsp Coarse Sea Salt.
- 300 ml Beer.
Once your batter in made, fill a pan with 5cm of oil and heat it to 180°C. Tear 300g of your favourite firm white fish in to chunks, and dip them in the batter. Fry them in the oil until cooked through, and then assemble the fish, salsa and sauce into soft taco shells. This recipe should make enough for around 6 fish tacos.
Alongside these ingredients, you could also add some extras to your tacos. Why not try some:
- Diced mango or pineapple
- Jalapeno peppers
You could also make these fish tacos extra crunchy by using hard taco shells that will be very crunchy.
Original recipe from Krumpli