Crispy beer-battered cod tacos served with tangy slaw and a smoky chipotle sauce.
Ingredients
- 283 g shredded red cabbage
- 45 ml chopped red onion
- 8 g finely chopped fresh cilantro
- 45 ml cider vinegar
- 1 1/2 tsp vegetable oil
- 3 g salt
- 180 ml mayonnaise
- 30 ml lime juice
- 2 to 3 chiles, plus 1 to 2 teaspoons sauce chipotle peppers in adobo sauce
- 1 clove garlic clove
- 125 g wheat flour
- 6 g salt
- 1 g freshly ground black pepper
- 240 ml beer
- 680 g skinless cod
- as needed (sufficient for 1/2-inch / 1.3 cm depth) vegetable oil (for frying)
- 12 tortillas soft corn tortillas (6 inches / 15 cm)
- for serving lime wedges
Method
- Prepare the slaw: combine the shredded red cabbage, chopped red onion, finely chopped fresh cilantro, cider vinegar, vegetable oil, and salt. Mix well and set aside.
- Prepare the chipotle sauce: place the mayonnaise, lime juice, chipotle peppers with their adobo sauce, and garlic in a blender. Blend until smooth. Set aside.
- Prepare the beer batter: combine the flour, salt, and pepper in a bowl. Gradually whisk in the beer until the mixture is smooth. Set aside.
- Heat the vegetable oil in a large skillet over medium heat, to a depth of about 1/2 inch (1,3 cm), until it reaches 350°F (175°C).
- Dip the cod strips in the batter, letting the excess drip off. Fry them in batches without overcrowding the skillet, until deeply golden and cooked through, about 2 minutes per side. Transfer to paper towels to drain.
- Warm the corn tortillas.
- Assemble the tacos: spread a generous amount of chipotle sauce on each tortilla, top with slaw, add a piece of fried fish, and serve with lime wedges.
Nutrition
Per serving
- Energy
- 712.5 kcal
- Protein
- 37.53 g
- Carbohydrate
- 43.72 g
- Fat
- 42.17 g
- Fibre
- 4.29 g
- Calcium
- 77.81 mg
- Iron
- 2.11 mg
- Magnesium
- 91.71 mg