Fish Taco Recipe
Two tacos of battered fish with house made Pico de Gallo, pickled onions and chips.
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Ingredients
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Taco Ingredients
Method
Preparation
- 1
Prepare the Pickled Onions
In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a simmer, stirring until sugar dissolves. Remove from heat and add sliced red onions. Let it cool, then refrigerate for at least 1 hour.
- 2
Make the Pico de Gallo
In a bowl, combine diced tomatoes, red onion, cilantro, lime juice, minced jalapeño, and salt. Mix well and set aside.
- 3
Prepare the Batter
In a bowl, combine flour, cornstarch, baking powder, and salt to taste. Gradually add cold water, whisking until smooth.
- 4
Fry the Fish
Heat oil in a deep pan over medium heat. Dip fish fillets in batter and carefully place in hot oil. Fry until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on paper towels.
- 5
Assemble the Tacos
Warm the corn tortillas in a dry skillet. Place fried fish in each tortilla, top with pico de gallo and pickled onions. Serve with chips on the side.
