Preparation Time:
15
minutes
Cooking time:
10
minutes
Energy level per serving:
unknown
Saturated fat level per serving:
unknown
Carbohydrates level per serving:
unknown
Gi level per serving:
unknown
Number of servings:
4
This recipe has been visited
4449
times
Benito’s Hat Mexican Kitchen’s Fish Taco’s are a recipe from the beaches of Baja, created by Head Chef Felipe’s. The tacos use Tilapia, a low-fat white fish popular throughout Mexico - a sustainable fish of the future. Most other white fish can be subst
Posted by:
relishgirl
on
26 August 2010
Cooking Steps:
1. To make the chipotle mayonnaise, blend together chipotle, garlic, mayonnaise, milk & the juice of one squeezed lime segment until smooth. Dice the tomatoes, onion & coriander, add to the shredded lettuce & toss with the chipotle mayonnaise in a bowl. Cover and place in the fridge until the fish is ready. Reserve some mayo to serve on the side for extra heat.
2. Heat an inch of vegetable oil in a non-stick frying over medium high heat. Once the oil is hot, but not smoking, turn heat down to medium. Mix the batter ingredients together in a large bowl, until it has a consistency slightly thicker than double cream. Coat each fillet in the batter, letting any excess drip off. Lower fillets gently into the oil. Cook for 1-2mins on each side, depending on the thickness of the fillet. Work in batches, taking care not to overload the frying pan so that each fillet is free to bubble about. Remove cooked fish with a slotted spoon and place on kitchen roll.
3. While your fish is cooking, heat a non-stick frying pan over medium heat without oil. Heat tortillas in the pan for 20secs on each side. Wrap in a clean tea-towel to keep warm until ready to use.
4. Assemble tacos and serve each with a lime wedge. Pacifico lager comes from the coast is a perfect crisp accompaniment to the dish.