Baja fish tacos with sriracha cream sauce

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baja fish tacos Easy Food
Serves 6

Serves 4-6

For the beer batter:
125g plain flour
1 tsp salt
½ tsp black pepper
240ml dark beer, like porter

For the fish:
Oil, for frying
100g plain flour
1 tsp salt, plus more for seasoning
900g white fish, skinned and cut into strips
Black pepper

For the sriracha cream sauce:
70g sour cream or Greek yoghurt
2 tbsp sriracha

To serve:
12 small tortillas, more if desired
White cabbage, shredded
Radishes, chopped
Jarred green jalapeños
Fresh coriander, chopped

  1. In a medium bowl, mix the flour, salt and pepper. Gradually add the beer while whisking. Set aside and let the batter rest for 20 minutes before using.
  2. Heat a deep-fat fryer or heat 3cm of sunflower oil in a large pan over a medium heat. Heat the oil until a crumb sizzles when dropped in.
  3. Dry the fish pieces thoroughly with kitchen paper.
  4. On a large plate, combine the flour and salt. Season the fish with salt and pepper and dip into the flour to coat, shaking off any excess.
  5. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil for about five minutes until golden brown and cooked through. Transfer to a plate lined with kitchen paper to drain.
  6. In a small bowl, combine the Sriracha with the sour cream or yoghurt and stir well.
  7. Serve the battered fish in soft tortillas with the spicy sauce, shredded white cabbage, sliced radishes and jalapeños.

Per serving: 444kcals, 19.5g fat (5.2g saturated), 31.8g carbs, 0g sugars, 32.4g protein, 1.1g fibre, 0.484g sodium