Mexican fish tacos
Serves: 8 (makes 16 tacos)
Skill level: Bit of effort
With beer battered white fish, handfuls of shredded veg and a delicious crispy shell, these Mexican fish tacos are seriously crunchy mouthful. This street food inspired dish is perfect for family-style dining where everyone can help themselves - there's no need for knives and forks, just pile up your plates and get stuck in!
- Vegetable oil, for deep frying
- About 500g white fish (eg, cod or basa) cut into strips about 9cm (31/2in) long
- 3tbsp plain flour, well seasoned
- 150g plain flour
- 250ml Mexican beer (we used Sol)
For the cream sauce:
- 4tbsp light mayonnaise
- 5tbsp light crème fraiche
- Grated zest and juice from 1/2 a lemon
- 16 taco shells
- Shredded spring or white cabbage, ready made tomato salsa and pickled whole green Jalapenos chillies (optional)
Leaving the batter to rest gives the gluten in the flour time to develop.
- To make the batter, mix the flour, 1tsp salt and a generous grinding of black pepper in a mixing bowl, gradually whisk in the beer. Set aside for 15 mins.
- To make the sauce, mix all the ingredients together.
- Heat a good amount of oil in a large, deep pan to 180°C (or when the end of a wooden spoon sizzles in the oil).
- Coat the fish strips in the seasoned flour, in batches, then dip them in the batter to coat well. Fry in the hot oil until golden brown and cooked through - about 5 mins. Drain on kitchen paper.
- Fill the taco shells with the fish and top with shredded cabbage, the cream sauce and salsa, and jalapeno chillies, if you like.
Nutritional information per portion
- Calories 419(kcal)
- Fat 24.0g
- Saturates 4.5g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.