Have you ever dreamt about a taco filled with corn chips and salsa?! 🌮🙌
Well, this taco will surely satisfy your cravings for crunchiness. ⚡⚡⚡
This fish taco is battered with tortilla crumbs that when fried will bring that extra crunchiness to the batter.
I came up with this recipe when looking for something different to cook for My Market Kitchen, an Australian TV cooking show. I knew that Australians, and perhaps the world, were in love with fish tacos but needed something different, something with a punch. 🐟🌮👊
The avocado salsa is something I had been working for quite some time, as I was looking for replacements for tomatillos which are seasonal in Australia.
I hope you enjoy this recipe!
Tortilla Battered Fish Taco with Avocado Salsa
Taco de pescado capeados con tortilla
Australians, and perhaps the world, are in love with fish tacos. 🐟🌮When I was asked to prepare a recipe to present at the AustralianTV show, My Market Kitchen, I decided that a crunchy fish taco would be perfect. ⚡I wanted to make a crunchy batter and after trying many options, it occurred to me that using tortillas you can add a lot of crunchiness when frying them. So why not add tortilla crumbs to the batter so when fried with the batter these become tortilla chips crumbs.Well, this is the result. 🙌
Print Recipe
Equipment
- Blender
- Frying pan
- Mixing bowls
Ingredients
- 300 grams of snapper filet skin off and cut in 3cms slices
- 8 corn tortillas from La Tortilleria
- 200 ml vegetable oil
Batter
- 4 corn tortillas from La Tortilleria
- 3 tbsp corn flour have some extra for coating
- 1 tbsp 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
Instructions
- Cover a frying pan on a thin layer of oil and bring the flame to medium heat.
- Lightly fry the zucchini, chillies, onion and garlic; remove when starting to get brown and place in a blender.
- Add the lime juice, coriander, veggie stock, olive oil, avocado and salt. Blend until you have achieved a smooth consistency.
- Place in a sealed container and store in the fridge until ready serve.
- In a bowl, mix all the ingredients for the garnish.
- 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.
- Place the batter in a mixing bowl, and the additional corn flour on another. In a frying pan or fryer, add enough oil to cover submerge the fish and heat the oil at medium temperature.
- Grabbing one piece of fish at a time, toss it on the flour, then cover on batter and put it in the hot oil. Place the battered fish on paper towels to absorb the extra oil.
- 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.
- Assemble the tacos by putting a piece of fish on each tortilla, then garnish followed by salsa on top.
