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Prep
10m
Cook
10m
Total
20m
Ingredients
Method
Turn cooking mode on
1.
Add the sliced red onion to a bowl with the lime juice and a pinch of salt. Scrunch together with your hands and leave to pickle whilst everything else cooks.
1 Red onion
2 Lime
1 pinch Salt
For the slaw
1.
Toss together the white cabbage, coriander, lime juice and a pinch of salt.
1/4 White cabbage
1 handful Coriander
1 Lime
Salt
2.
Mix together the sour cream, mayonnaise, lime juice, garlic and a pinch of salt to make the crema.
150 g Sour cream
2 tbsp Mayonnaise
1 Lime
1 Garlic clove
Salt
3.
Fill a deep pan around halfway with vegetable oil and bring it up to 180C.
Vegetable oil
4.
In a bowl, whisk together the plain flour, cornflour, baking powder, smoked paprika, cumin, garlic powder and salt. Pour in the sparkling water and Altos Plata tequila and whisk until smooth. The batter should be about the consistency of double cream.
150 g Plain flour
50 g Cornflour
1 tsp Baking powder
1 tsp Smoked paprika
1 tsp Ground cumin
1 tsp Garlic powder
1 tsp Fine salt
330 ml Sparkling water
50 ml Tequila
5.
Dust the fish strips lightly in flour, then dip into the batter and carefully lower into the hot oil.
600 g Firm white fish
6.
Fry for 3–4 minutes until deeply golden and crisp, then drain onto a wire rack or kitchen paper and season immediately with salt.
7.
Warm the corn tortillas in a dry frying pan or directly over a flame for a few seconds each side.
Corn tortillas
8.
Build the tacos with the crema first, then slaw, crispy fish, pickled onions, coriander, hot sauce and a squeeze of lime.
Hot sauce
Lime wedges
Fresh coriander
For
4
M
I
For the fish:
600
g
Firm white fish, cut into strips (haddock/pollock)
150
g
Plain flour, plus extra for dusting
50
g
Cornflour
1
tsp
Baking powder
1
tsp
Smoked paprika
1
tsp
Ground cumin
1
tsp
Garlic powder
1
tsp
Fine salt
330
ml
Sparkling water, ice cold
50
ml
Tequila
Vegetable oil, for frying
For the slaw:
1/4
White cabbage, very finely sliced
1
handful
Coriander, chopped
1
Lime, juice of
Salt
For the pickled onions:
1
Red onion, finely sliced
2
Lime, juice of
1
pinch
Salt
For the crema:
150
g
Sour cream
2
tbsp
Mayonnaise
1
Lime, juice of
1
Garlic clove, small, grated
Salt
To serve:
Corn tortillas
Lime wedges
Hot sauce
Fresh coriander
Only visible to you
Made it?
Cancel
Prep
10m
Cook
10m
Total
20m
Ingredients
Method
Turn cooking mode on
1.
Add the sliced red onion to a bowl with the lime juice and a pinch of salt. Scrunch together with your hands and leave to pickle whilst everything else cooks.
1 Red onion
2 Lime
1 pinch Salt
For the slaw
1.
Toss together the white cabbage, coriander, lime juice and a pinch of salt.
1/4 White cabbage
1 handful Coriander
1 Lime
Salt
2.
Mix together the sour cream, mayonnaise, lime juice, garlic and a pinch of salt to make the crema.
150 g Sour cream
2 tbsp Mayonnaise
1 Lime
1 Garlic clove
Salt
3.
Fill a deep pan around halfway with vegetable oil and bring it up to 180C.
Vegetable oil
4.
In a bowl, whisk together the plain flour, cornflour, baking powder, smoked paprika, cumin, garlic powder and salt. Pour in the sparkling water and Altos Plata tequila and whisk until smooth. The batter should be about the consistency of double cream.
150 g Plain flour
50 g Cornflour
1 tsp Baking powder
1 tsp Smoked paprika
1 tsp Ground cumin
1 tsp Garlic powder
1 tsp Fine salt
330 ml Sparkling water
50 ml Tequila
5.
Dust the fish strips lightly in flour, then dip into the batter and carefully lower into the hot oil.
600 g Firm white fish
6.
Fry for 3–4 minutes until deeply golden and crisp, then drain onto a wire rack or kitchen paper and season immediately with salt.
7.
Warm the corn tortillas in a dry frying pan or directly over a flame for a few seconds each side.
Corn tortillas
8.
Build the tacos with the crema first, then slaw, crispy fish, pickled onions, coriander, hot sauce and a squeeze of lime.
Hot sauce
Lime wedges
Fresh coriander
For
4
M
I
For the fish:
600
g
Firm white fish, cut into strips (haddock/pollock)
150
g
Plain flour, plus extra for dusting
50
g
Cornflour
1
tsp
Baking powder
1
tsp
Smoked paprika
1
tsp
Ground cumin
1
tsp
Garlic powder
1
tsp
Fine salt
330
ml
Sparkling water, ice cold
50
ml
Tequila
Vegetable oil, for frying
For the slaw:
1/4
White cabbage, very finely sliced
1
handful
Coriander, chopped
1
Lime, juice of
Salt
For the pickled onions:
1
Red onion, finely sliced
2
Lime, juice of
1
pinch
Salt
For the crema:
150
g
Sour cream
2
tbsp
Mayonnaise
1
Lime, juice of
1
Garlic clove, small, grated
Salt
To serve:
Corn tortillas
Lime wedges
Hot sauce
Fresh coriander
Only visible to you
Made it?
Cancel
