Summery and vibrant, these spiced Mexican fish tacos are a simple dish to whip together in no time.
1/2 red cabbage
1/4 cup mayonnaise
1 tsp salt / black pepper
1 Tbsp apple cider vinegar 1 tsp white sugar
1 whole mandarin, diced
1/2 tsp chipotle en adobo paste 1/2 tsp lemon juice
1/4 tsp salt / black pepper
GUAJILLO CHILLI CRISPY FISH 2/3 slices firm fish
cut into 2cm thick strips
1 tsp lemon juice
1 tsp guajillo chilli powder 1 tsp salt / black pepper
1 cup all-purpose flour
2 Tbsp salt / black pepper 1/2 cup beer
Taco Shells (store bought) Coriander
BEER BATTER In a large bowl add flour, salt and pepper, gradually adding beer while whisking until a thick batter consistency is reached. Chill for 15 minutes.
CABBAGE SLAW Thinly slice red cabbage and mix with mayonnaise, salt, pepper and apple cider vinegar.
MANDARIN SALSA Thinly slice mandarin and add lemon juice, chipotle, and season.
1 . Coat fish pieces with lemon juice, guajillo chilli powder and season with salt and pepper. Dip each piece into the beer batter, coating each side well.
2 . Heat cooking oil in a deep pan until it reaches 180 degrees, or until a wooden spoon sizzles when inserted.
3 . Add fish into the oil and fry for around 4 – 6 minutes, until crispy.
4 . Grill taco shells over an open flame, or heat as per packet instructions.
5 . Assemble tacos by layering slaw, fish, mandarin salsa and garnishing with lemon and coriander.