Battered Fish Tacos

4 x La Banderita Soft Taco flour tortillas

Vegetable oil, for frying

4 x 150g (approx.) flathead fillets, skin removed and pin-boned

225g plain flour, plus extra for dusting

1 tbs. baking powder

375ml beer, chilled

Lime, to serve

Sauce

3 tbs. sour cream

3 tbs. Greek-style yoghurt

1 tbs. chipotle in adobo sauce, chilli chopped

Zest and juice of 1 lime

1/2 clove garlic, minced

Slaw

1/2 red onion, thinly sliced

1 carrot, peeled and julienned

1/4 savoy cabbage, finely shredded

3 sprigs of parsley, finely chopped

Salt and pepper

Make this with

Soft Taco

Family Pack

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

Step 1

Whisk together the sauce ingredients.

Step 2

Place the flour, salt and baking powder in a large bowl and make a well in the centre. Gently whisk in the beer to keep it aerated and just combined. It should be the consistency of thickened cream.

Step 3

Heat oil in a fryer or wok to 180°C and line a tray with a rack.

Step 4

Working with a few fillets at a time, dip into the batter and allow any excess to drip off. Lower into the hot oil. Cook for 1-2 minutes until the batter is golden and crisp and the fish is cooked through. Drain on the rack and season again with a small pinch of salt.

Step 5

Warm tortillas in a pan over a medium heat for a minute on each side and keep warm in a clean tea towel.

Step 6

Toss the dressing through the slaw ingredients. To serve, fill the tortillas with slaw and battered fish and lime on the side.