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


  • 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


  • 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


Whisk together the sauce ingredients.

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.

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

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.

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

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

This recipe is great with: