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Late Night Fish Tacos
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Late Night Fish Tacos

1 hServes 4Nutri-Score C€€
from @chefzealand2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • halibut fillet (cut into strips)Fish200 g
  • all-purpose flourPantry120 g
  • rice flourPantry120 g
  • trisolPantry60 g
  • sparkling water (cold, as needed for batter)Beverages250 ml
  • white cabbage (finely shredded)Produce0.5 pieces
  • cilantro (chopped)Produce60 g
  • red wine vinegarPantry60 ml
  • lime (juiced)Produce1 piece
  • saltSpices5 g
  • black pepperSpices2 g
  • sour creamDairy240 g
  • Valentina hot saucePantry30 ml
  • chipotle in adobo (liquid from the can)Pantry1 piece
  • garlic powderSpices3 g
  • lime (juiced)Produce1 piece
  • red onion (thinly sliced)Produce2 pieces
  • black peppercornsSpices6 g
  • bay leavesSpices2 pieces
  • Serrano chili (halved)Produce0.5 pieces
  • thyme (sprigs)Produce2 pieces
  • garlic (cloves, smashed)Produce3 pieces
  • sugarPantry25 g
  • saltSpices15 g
  • waterOther480 ml
  • citrus champagne vinegarPantry120 ml
  • white vinegarPantry120 ml
  • corn tortillasBakery8 pieces
  • frying oil (for deep frying)Pantry500 ml

per serving

Nutrition

598kcal

Carbs
80 g
Proteins
19 g
Fat
23 g
Adapt tools

what you’ll use

Tools

  • Deep fryer
  • Mixing bowl ×3
  • Saucepan
  • Frying pan
  • Whisk
  • Tongs

step by step

Method

  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.
    Step 1

  2. Make the slaw

    • Shred the white cabbage and chop the cilantro.
    • Toss with the red wine vinegar, lime juice, salt and pepper.
    Step 2

  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.
    Step 3

  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.
    Step 4

  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.
    Step 5

  6. Assemble the tacos

    • Warm the corn tortillas.
    • Top with the fried fish, slaw, crema and pickled red onions.
    Step 6
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