Fish Tacos

Gerardo Lopez

Ingredients:

  • 200g of snapper filet, cut in 3cms slices
  • 8 corn tortillas
  • Vegetable oil

Batter:

  • 4 corn tortillas
  • 3 tbsp corn flour, have some extra for coating
  • 1tbsp baking powder
  • 1 egg
  • 1 tbsp chipotle in adobo
  • 1 tbsp garlic powder
  • ¼ cup of mineral water

Avocado Salsa:

  • 1 small zucchini, diced vertically in 4 parts
  • 2 avocados, preferably hash
  • 2 garlic cloves
  • ½ onion, preferably white or yellow
  • 2 jalapenos chillies, cut in half and stalk removed
  • ½ bunch of coriander
  • ¼ cup veggie stock
  • 2 tbsp extra virgin olive oil
  • 1 lime, juiced
  • Salt to taste

Garnish:

  • ½ purple cabbage, finely chopped
  • ½ bunch of coriander, finely chopped
  • 1 lime, juiced
  • 2 tbsp extra virgin oil

Method:

  1. Cover a frying pan on a thin layer of oil and bring the flame to medium heat.
  2. Lightly fry the zucchini, chillies, onion and garlic; remove when starting to get brown and place in a blender.
  3. Add the lime juice, coriander, veggie stock, olive oil, avocado and salt. Blend until you have achieved a smooth consistency.
  4. Place in a sealed container and store in the fridge until ready to serve.
  5. In a bowl, mix all the ingredients for the garnish.
  6. Prepare the batter by mixing all the ingredients in a food processor or blender. Add the mineral water slowly until you achieve a thick consistency for the batter.
  7. Place the batter in a mixing bowl, and the additional corn flour on another. In a frying pan or fryer, add enough oil to submerge the fish and heat the oil at medium temperature.
  8. Grabbing one piece of fish at a time, toss it on the flour, then cover with batter and put it in the hot oil. Place the battered fish on paper towels to absorb the extra oil.
  9. On a very hot frying pan, place the corn tortillas on each side until soft and floppy, wrapping them in a tea towel as you go to stay warm.
  10. Assemble the tacos by putting a piece of fish on each tortilla, then garnish followed by salsa on top.

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