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Ingredients

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Beer Batter:

  • All-purpose flour 150.0 g
  • Robertsons Origanum
    Robertsons Origanum
    1.0 g
    Added to cart: Robertsons Origanum
  • Robertsons Black Pepper (crushed)
    Robertsons Black Pepper
    1.0 g
    Added to cart: Robertsons Black Pepper
  • Salt (to taste)
  • Dijon mustard 4.0 g
  • Beer (dark) 240.0 ml

The Fish:

  • Hake or Cod Fillet (cut into 7.5cm x 2.5cm slices) 900.0 g
  • Vegetable oil 190.0 ml

Chipotle Mayonnaise:

  • Hellmann's Tangy Mayonnaise 2.5kg
    Hellmann's Tangy Mayonnaise 2.5kg
    75.0 ml
    Added to cart: Hellmann's Tangy Mayonnaise 2.5kg
  • Chipotle Sauce 50.0 ml

Finish the Dish:

  • Corn tortillas 16.0 pc
  • Green cabbage (halved and finely shredded) 140.0 g
  • Knorr Professional Mexican Salsa Sauce
    Knorr Professional Mexican Salsa Sauce
    600.0 ml
    Added to cart: Knorr Professional Mexican Salsa Sauce
  • Lime (cut into wedges) 16.0 pc
  • Fresh coriander

Preparation

  1. Beer Batter:

    • In a large bowl, combine all ingredients (except the beer) by hand until well incorporated. Set the bowl on a kitchen towel and slowly whisk in the beer to ensure a smooth, clump-less batter.
  2. The Fish:

    • Dip the fish in the beer batter.
    • Heat the oil in a sauté pan set over a medium heat. Fry the fish slices until the batter is golden brown on all sides. Drain on paper towels.
  3. Chipotle Mayonnaise:

    • Mix the Hellmann’s Tangy Mayonnaise with the chipotle sauce.
  4. Finish the Dish:

    • Have the tortillas warm and ready to assemble. Place one of the fish fillets in each tortilla, add a spoonful of the chipotle mayonnaise and one spoonful of cabbage.
    • Serve the tacos immediately with the salsa mexicana, the lime wedges and the fresh coriander.
  5. Chef's Tip

    • If you prefer a green salsa you can use salsa verde.