Plato principal
Late Night Fish Tacos
1 hPara 4Nutri-Score C€€
C
1 h
1 hLate Night Fish Tacos
lo que necesita
Ingredientes
halibut fillet (cut into strips)Pescado200 g
all-purpose flourDespensa120 g- rice flourDespensa120 g
- trisolDespensa60 g
sparkling water (cold, as needed for batter)Bebidas250 ml
white cabbage (finely shredded)Frutas y verduras0,5 piezas- cilantro (chopped)Frutas y verduras60 g
- red wine vinegarDespensa60 ml
lime (juiced)Frutas y verduras1 pieza
saltEspecias5 g
black pepperEspecias2 g
sour creamLácteos240 g- Valentina hot sauceDespensa30 ml
- chipotle in adobo (liquid from the can)Despensa1 pieza
garlic powderEspecias3 g- lime (juiced)Frutas y verduras1 pieza
red onion (thinly sliced)Frutas y verduras2 piezas
black peppercornsEspecias6 g- bay leavesEspecias2 piezas
- Serrano chili (halved)Frutas y verduras0,5 piezas
thyme (sprigs)Frutas y verduras2 piezas
garlic (cloves, smashed)Frutas y verduras3 piezas
sugarDespensa25 g- saltEspecias15 g
waterOtro480 ml- citrus champagne vinegarDespensa120 ml
- white vinegarDespensa120 ml
- corn tortillasPanadería8 piezas
- frying oil (for deep frying)Despensa500 ml
por ración
Nutrición
598kcal
- Carbohidratos
- 80 g
- Proteínas
- 19 g
- Grasas
- 23 g
lo que usará
Utensilios
Freidora
Bol ×3
Cazo
Sartén
Varillas
Pinzas de cocina
paso a paso
Preparación
- Paso 1
Pickle the red onions
- Combine the water, citrus champagne vinegar, white vinegar, sugar and salt in a saucepan and bring to a boil.
- Add the red onions, black peppercorns, bay leaves, Serrano chili, thyme and garlic.
- Simmer briefly, then remove from the heat and let cool in the liquid.
- Paso 2
Make the slaw
- Shred the white cabbage and chop the cilantro.
- Toss with the red wine vinegar, lime juice, salt and pepper.
- Paso 3
Make the crema
- Whisk the sour cream with the Valentina hot sauce, chipotle adobo liquid, garlic powder and lime juice.
- Season with salt and pepper.
- Paso 4
Prepare the batter
- Whisk the all-purpose flour, rice flour and trisol together.
- Add the sparkling water gradually until a smooth batter of desired consistency forms.
- Paso 5
Fry the fish
- Heat the frying oil to 180 °C.
- Cut the halibut into strips, dip in the batter and fry until golden and crisp.
- Drain on a rack.
- Paso 6
Assemble the tacos
- Warm the corn tortillas.
- Top with the fried fish, slaw, crema and pickled red onions.
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