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Crispy Mexican Fish Tacos

  • Seafood
Time1.5 Hours Time2 TimeAmerican
Crispy Mexican Fish Tacos

Let’s Taco about Tacos! In an ideal world we’d eat tacos every day. This version of the taco is filled with crispy fish and a super fresh slaw made from all sorts of goodness. Smother this is garlic butter mayo and you have a sharing platter of tacos that is not really for sharing.

We don’t share tacos.

ingredients

2 Fillets Haddock cut into goujons - we got ours from local seafood co, Amity Fish, who deliver across the UK.

BATTER

  • 1 Cup self-raising flour
  • 1 Cup plain flour
  • 2 Tsp corn flour
  • 1 Cup Plain flour for initial coating
  • 2 Tsp A&O Mexican Seasoning
  • Enough cold water to make a consistency like thick double cream

SLAW

  • ½ Green/white cabbage
  • ¼ Red Cabbage
  • 1 Small can Sweet corn
  • 5 x Padron peppers
  • 1 x Red Bell pepper
  • 50g pack Coriander leaf
  • 2 x Limes, juiced
  • Salt and pepper to season
  • 1 tsp Olive oil

GARLIC BUTTER MAYO

  • Mayonnaise
  • A&O Garlic Butter Seasoning

Buy the items

Mexican Seasoning
Mexican Seasoning
220g £8.99
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Garlic Butter Seasoning
Garlic Butter Seasoning
225g £8.99
View

Directions

  1. Slice the haddock fillet into goujons about 3-inch long and place into a bowl of plain flour seasoned with Mexican rub (1 cup flour and 2 tsp Mexican rub), and coat the fish well. 
  2. Set up a big bowl and add the plain and self-raising flours with the corn flour. Add in some cold water and whisk until the consistency is similar to double cream.
  3. Heat the fryer to 170°C and dredge the fish into the batter. Fry until golden.
  4. Make the slaw by finely shredding the ingredients. Use a mandolin if you have one but watch those fingers!
  5. Mix the finely shredded ingredients together with lime juice
  6. To 1 cup mayonnaise add 2 tsp A&O Garlic Butter rub and mix thoroughly.
  7. Warm the tacos, add the fried fish and slaw. Dip the taco in the garlic butter and salivate down your entire face.
  8. Want more tacos.

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