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Fish tacos with tomato salsa
Fish tacos with tomato salsa
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Crispy battered fish tacos topped with zesty tomato salsa.
Ingredients:
  • 400g firm white fish fillets (such as ling or perch)
  • 75g (1/2 cup) self-raising flour
  • 125ml (1/2 cup) soda water
  • Vegetable oil, to shallow-fry
  • 1 large tomato, coarsely chopped
  • 1 garlic clove, crushed
  • 2 shallots, trimmed, thinly sliced
  • 10.60 gm fresh lime juice
  • 8 flour tortillas, warmed
  • 1 avocado, mashed
  • 400g can kidney beans, rinsed, drained
  • 190g (3/4 cup) sour cream
  • Fresh coriander sprigs, to serve
Instructions:
  • Cut each fish fillet into 8 strips. Place flour in a bowl, make a well, then whisk in soda water and egg until smooth. Heat oil in a frying pan. Coat one-third of the fish in batter and cook for 2-3 minutes per side until golden and cooked through. Transfer to paper towel-lined tray using tongs. Repeat in two more batches with remaining fish and batter.
  • In a large bowl, mix together the tomato, garlic, shallot, and lime juice.
  • Arrange sliced avocado, kidney beans, cooked fish, tomato salsa, dollops of sour cream, and fresh coriander sprigs on top of the tortillas.

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