Turn up the heat in the kitchen with these mouthwatering spicy fish tacos and chipotle mayo.
Ingredients
- 500 g snapper cut into strips
- 20 corn tortillas
- 1 Litre oil for frying
Chipotle mayo
- 60 ml Tabasco Chipotle sauce
- 500 ml mayonnaise
- 30 ml lime juice
Batter
- 400 g plain flour
- 8 g baking powder
- 5 g oregano
- 100 ml beer
Filling
- 1/2 cabbage finely shredded
- 4 avocados cut lengthways pitted
- 150 g fetta crumbled
- 1 bunch coriander chopped fresh
- 8 radishes quartered
- 5 limes quartered
Method
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Step 1Chipotle mayo: Mix the chipotle mayo ingredients together and season to taste, then set aside.
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Step 2Batter: Mix the dry ingredients together, then whisk in the beer until it makes a smooth batter.
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Step 3Preheat the fryer 170C (or use a saucepan of oil).
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Step 4Dust the fish in a little flour, then dip in the batter to coat. Gently deep-fry until golden brown or for 3 or 4 minutes until the fish floats.
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Step 5Drain on kitchen paper and keep warm.
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Step 6Meanwhile, warm each corn tortilla in the oven so they are soft and pliable.
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Step 7On a serving dish, lay down the tortillas and place a piece of avocado and fish in the centre of each.
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Step 8Sprinkle the top of each with some shredded cabbage, cheese and coriander. Drizzle chipotle mayo over the top in a zigzag pattern.
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Step 9Decorate with the radishes and squeeze some fresh lime on top.
Recipe Notes
You can use any white fish you prefer.
You can replace Cortja cheese with fetta as an alternative.
If you don't own a fryer just use a saucepan of oil.
If you like the sound of this recipe, you might also like these Tabasco Chicken Wings.
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