Tacos de Pescado

Crisp beer-battered cod in warm tortillas with crunchy cabbage, lime crema and fresh pico de gallo.

TIME BREAKDOWN
Prep: 30 min
Cook: 15 min
Total: 45 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 600g skinless cod or haddock loin, cut into finger-sized strips
  • 120g plain flour, plus extra for dusting
  • 1 tsp baking powder
  • 1 tsp ground cumin
  • 1 tsp fine salt
  • 180ml cold lager
  • Vegetable oil, for deep frying
  • 12 small corn tortillas
  • 1/4 small white cabbage, finely shredded
  • 150ml soured cream
  • Juice of 2 limes
  • 2 ripe tomatoes, finely diced
  • 1/2 small red onion, finely diced
  • 1 jalapeño, finely chopped
  • Small bunch fresh coriander, chopped
  • 1 ripe avocado, sliced

Method

  1. Mix the soured cream with the juice of 1 lime and a pinch of salt. Combine the tomatoes, onion, jalapeño, half the coriander and the remaining lime juice to make the pico de gallo.

  2. Whisk the flour, baking powder, cumin and salt with the lager to form a smooth batter.

  3. Heat 6cm of oil in a deep pan to 180°C. Dust the fish in flour, dip in the batter and fry in batches for 3 to 4 minutes until golden and crisp. Drain on kitchen paper.

  4. Warm the tortillas in a dry pan for 30 seconds per side.

  5. Fill each tortilla with cabbage, fish, a spoonful of pico de gallo and avocado.

  6. Drizzle with the lime crema and finish with the remaining coriander.