Chuck’s Fish Tacos
prep 20 min total 35 min serves 8
INGREDIENTS
Spicy Avocado Lime Cream
4 avocados, peeled, pitted and chopped
2 cup plain thick yogurt or sour cream
Juice and zest of 1 lime
1 jalapeño pepper, seeded, chopped
A few drops of green Tabasco sauce, to taste
A handful of cilantro, chopped
Salt and pepper
4 avocados, peeled, pitted and chopped
2 cup plain thick yogurt or sour cream
Juice and zest of 1 lime
1 jalapeño pepper, seeded, chopped
A few drops of green Tabasco sauce, to taste
A handful of cilantro, chopped
Salt and pepper
Pico De Gallo
2 tomatoes, seeded, chopped
1 red bell pepper seeded and chopped
1 jalapeño, seeded, chopped
1 garlic clove, minced
1 onion, minced
Juice of 1 lime
A handful of cilantro, chopped
2 Tbsp olive oil
Salt and pepper
Fish
450 g haddock fillets, cut into large cubes
1 cup of flour for dredging
Canola or peanut oil for frying
Beer Batter
2 cup flour
¼ cup cornstarch
1 Tbsp baking powder
2 eggs
2 ½ cup beer (2 bottles of beer)
Salt and pepper
Serving
Homemade tortillas
Green chili sauce
Iceberg lettuce, finely shredded
INSTRUCTIONS
Spicy Avocado Lime Cream
- Using a food processor, mix all the ingredients together. Keep in the refrigerator.
Pico De Gallo
- In a bowl, mix all the ingredients. Keep in the refrigerator.
Fish
- Heat oil in deep fryer to 180 C (350 F).
- Dust fish pieces lightly with flour. Dip into beer batter and fry for 1-½ minutes or until crispy and golden brown. Drain on paper towel and season with salt and pepper.
Beer Batter
- In a large bowl, combine flour, cornstarch, baking powder, and salt. Next, quickly stir eggs and beer into flour mixture (don’t worry if there are a few lumps).
Serving
- Spread Avocado Lime Cream on a homemade tortilla (see Chuck’s recipe) and place 3 pieces of fried fish on top. Add shredded iceberg lettuce and garnish with Pico de Gallo and Spicy Green Chili Sauce (see Chuck’s recipes).
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