Fish Tacos Recipe
hand battered, jalapeño vinegar slaw, pico de gallo, pickled red onions, chipotle sour cream
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Ingredients
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Fish Tacos Ingredients
Method
Preparation Instructions
- 1
Prepare the Pickled Red Onions
In a small bowl, combine sliced red onions with vinegar and let them pickle for at least 30 minutes.
- 2
Make the Jalapeño Vinegar Slaw
In a large bowl, mix shredded cabbage, chopped jalapeño, vinegar, and a pinch of salt. Toss well and set aside.
- 3
Prepare the Batter
In a bowl, combine flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in cold water until smooth.
- 4
Fry the Fish
Heat vegetable oil in a deep pan over medium-high heat. Dip fish fillets into the batter, then carefully place them in the hot oil. Fry until golden brown and cooked through, about 4-5 minutes per side.
- 5
Warm the Tortillas
In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side.
- 6
Assemble the Tacos
Place fried fish on each tortilla. Top with jalapeño vinegar slaw, pico de gallo, pickled red onions, and a drizzle of chipotle sour cream.
- 7
Serve
Serve the fish tacos immediately with lime wedges on the side.
