Plat
Late Night Fish Tacos
1 hPour 4Nutri-Score C€€
C
1 h
1 hLate Night Fish Tacos
ce qu’il vous faut
Ingrédients
halibut fillet (cut into strips)Poissons200 g
all-purpose flourÉpicerie120 g- rice flourÉpicerie120 g
- trisolÉpicerie60 g
sparkling water (cold, as needed for batter)Boissons250 ml
white cabbage (finely shredded)Fruits et légumes0,5 morceaux- cilantro (chopped)Fruits et légumes60 g
- red wine vinegarÉpicerie60 ml
lime (juiced)Fruits et légumes1 morceau
saltÉpices5 g
black pepperÉpices2 g
sour creamProduits laitiers240 g- Valentina hot sauceÉpicerie30 ml
- chipotle in adobo (liquid from the can)Épicerie1 morceau
garlic powderÉpices3 g- lime (juiced)Fruits et légumes1 morceau
red onion (thinly sliced)Fruits et légumes2 morceaux
black peppercornsÉpices6 g- bay leavesÉpices2 morceaux
- Serrano chili (halved)Fruits et légumes0,5 morceaux
thyme (sprigs)Fruits et légumes2 morceaux
garlic (cloves, smashed)Fruits et légumes3 morceaux
sugarÉpicerie25 g- saltÉpices15 g
waterAutres480 ml- citrus champagne vinegarÉpicerie120 ml
- white vinegarÉpicerie120 ml
- corn tortillasBoulangerie8 morceaux
- frying oil (for deep frying)Épicerie500 ml
par portion
Nutrition
598kcal
- Glucides
- 80 g
- Protéines
- 19 g
- Lipides
- 23 g
ce que vous utiliserez
Ustensiles
Friteuse
Saladier ×3
Casserole
Poêle
Fouet
Pince de cuisine
pas à pas
Préparation
- Étape 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.
- Étape 2
Make the slaw
- Shred the white cabbage and chop the cilantro.
- Toss with the red wine vinegar, lime juice, salt and pepper.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 6
Assemble the tacos
- Warm the corn tortillas.
- Top with the fried fish, slaw, crema and pickled red onions.
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