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Ingredients

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Beer Batter:

The Fish:

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

Chipotle Mayonnaise:

Finish the Dish:

  • Soft taco shells 16.0 pc
  • Green cabbage (halved and finely shredded) 140.0 g
  • Knorr Professional Mexican Salsa Sauce - 2 L 600.0 ml
  • Lime (cut into wedges) 16.0 pc
  • Fresh coriander

Fish tacos with a Mexican flare served on soft taco shells and topped with fresh coriander and lime for the perfect lunch or starter.

...

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 soft taco shells warm and ready to assemble. Place one of the fish fillets in each taco shell, 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.
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