Hoofdgerecht
Late Night Fish Tacos
1 uVoor 4Nutri-Score C€€
C
1 u
1 uLate Night Fish Tacos
wat je nodig hebt
Ingrediënten
halibut fillet (cut into strips)Vis200 g
all-purpose flourVoorraadkast120 g- rice flourVoorraadkast120 g
- trisolVoorraadkast60 g
sparkling water (cold, as needed for batter)Dranken250 ml
white cabbage (finely shredded)Groente en fruit0,5 stukken- cilantro (chopped)Groente en fruit60 g
- red wine vinegarVoorraadkast60 ml
lime (juiced)Groente en fruit1 stuk
saltKruiden en specerijen5 g
black pepperKruiden en specerijen2 g
sour creamZuivel240 g- Valentina hot sauceVoorraadkast30 ml
- chipotle in adobo (liquid from the can)Voorraadkast1 stuk
garlic powderKruiden en specerijen3 g- lime (juiced)Groente en fruit1 stuk
red onion (thinly sliced)Groente en fruit2 stukken
black peppercornsKruiden en specerijen6 g- bay leavesKruiden en specerijen2 stukken
- Serrano chili (halved)Groente en fruit0,5 stukken
thyme (sprigs)Groente en fruit2 stukken
garlic (cloves, smashed)Groente en fruit3 stukken
sugarVoorraadkast25 g- saltKruiden en specerijen15 g
waterOverig480 ml- citrus champagne vinegarVoorraadkast120 ml
- white vinegarVoorraadkast120 ml
- corn tortillasBakkerij8 stukken
- frying oil (for deep frying)Voorraadkast500 ml
per portie
Voedingswaarden
598kcal
- Koolhydraten
- 80 g
- Eiwitten
- 19 g
- Vetten
- 23 g
wat je gebruikt
Keukengerei
Frituurpan
Mengkom ×3
Steelpan
Koekenpan
Garde
Keukentang
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Make the slaw
- Shred the white cabbage and chop the cilantro.
- Toss with the red wine vinegar, lime juice, salt and pepper.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 6
Assemble the tacos
- Warm the corn tortillas.
- Top with the fried fish, slaw, crema and pickled red onions.
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