Tacos de Pescado – Traditional Mexican-Style Fish Tacos

Preparation

1. 01

   mix

   Mix the plain flour, baking powder, cumin, paprika and salt in a large bowl. Gradually add the ice-cold beer, whisking until you have a smooth, pourable batter. Leave to rest for 10 minutes.

2. 02

   whisk

   Whisk the mayonnaise with the grated garlic, juice of 1 lime and a pinch of salt in a small bowl. Refrigerate until needed.

3. 03

   chop

   Shred the cabbage into thin strips. Cut the fish fillets into strips approximately 2 cm wide.

4. 04

   deep-fry

   Heat the sunflower oil in a deep pan to 180°C. Dip the fish strips in the prepared batter and deep-fry in the oil for 3–4 minutes, until golden. Drain on kitchen paper.

5. 05

   warm

   Warm the corn tortillas in a dry pan or over an open flame for 15–20 seconds on each side, until softened.

6. 06

   assemble

   Place 2–3 pieces of fried fish on each tortilla, top generously with finely shredded cabbage and a spoonful of the white sauce. Scatter over fresh coriander leaves and serve with the remaining lime cut into wedges.