A fish taco is a thing I've never eaten before, I'm living the dream folks! Originating in Baja, California these tacos are incredibly popular in the whole state.
Ingredients:
For the slaw:
1/2 shredded red cabbage
1 red onion, sliced
1/4 teaspoon salt
2 tablespoons cider vinegar
1 tablespoon oil
For the sauce:
1/2 cup mayo
1 tablespoon lime juice
1 teaspoon chipotle sauce
1/2 teaspoon garlic
For the batter:
1 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1 cup beer
Everything else:
8 cod fillets
8 corn tortillas
oil to fry
lime wedges, to serve
Mix the shredded cabbage and sliced onion together in a bowl. Mix the vinegar, oil and salt in a cup. Whisk it and pour it over the vegetables. Toss so that it's all covered.
To make the sauce just whisk together the mayo, lime juice, chipotle sauce and garlic. Place in a small bowl.
Sift flour into a big jug and add the salt & pepper. Whisk in the beer until smooth. Cut the cod into inch thick strips.
Heat up some oil in a frying pan, enough to shallow fry the cod. Dip the cod strips in the batter and fry in the hot oil.
Cook the fish in batches and when you're ready, compile the tacos ready to consume!
Apparently fish tacos are delicious! I had no idea. The sauce was creamy and spicy, the fish was hot and crispy, the slaw was crunchy and tangy. So many flavours and textures brought together for a wonderful meal. Val really enjoyed the fish with a squeeze of lime. Very nice indeed!
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