Mexican cuisine · Fish & Seafood

Tacos de Pescado

Crispy beer-battered fish on corn tortillas, with cabbage slaw, lime crema and a hit of chipotle heat.

Ingredients · for 4 servings

• 600g firm white fish fillet
• 150g flour
• 200ml light beer
• 1 tsp baking powder
• 1 tsp paprika
• 12 corn tortillas
• 300g white cabbage
• 200ml Mexican crema (or sour cream)
• 2 pickled chipotle chiles
• 2 limes
• 1 liter frying oil
• Salt, pepper

Instructions

1. Cut the white fish fillet into finger-thick strips, season with salt, pepper and the juice of half a lime, and refrigerate until ready to fry.
2. Shred the white cabbage very finely, knead vigorously with 1 tsp salt and the juice of another half lime, and let stand for 15 minutes until soft but still crunchy.
3. Stir the crema with the finely chopped chipotle chiles and the juice of the second lime, and season with salt.
4. Mix the flour, baking powder, paprika and 1 tsp salt, then stir in the ice-cold beer to make a thick batter – stir only briefly, a few small lumps may remain.
5. Heat the frying oil to 180°C (350°F), dip the fish strips in the batter and fry in batches for 3–4 minutes until golden brown; drain on paper towels.
6. Warm the corn tortillas briefly in a dry pan, fill with the slaw and fish, drizzle with the chipotle crema and serve immediately.