Fish Tacos 

Taco Ingredients

* Hake

* 3-4 hard shell tacos (try get soft ones)

* Sunflower oil for Frying. 

* Shredded cabbage 

Coating for fish 

1 1/2 cups beer 

1/2 cup flour

1 tbsp cornstarch

1 tsp salt

3/4 tsp garlic powder

1/4 tsp cayenne pepper

1 cup breadcrumbs
Sriracha sauce 

1 Tbsp sriracha sauce 

2 Tbsp sour cream

1 Tbsp mayonnaise 

1 lime squeezed 
Pico de Gallo 
 1 tomato, diced

1 jalapeno, finely diced

 1/2 of a red onion, finely diced

2 cloves of garlic, finely minced

2 Tablespoons coriander, roughly chopped

 1 lime, squeezed

2 squirts of honey

Salt and pepper to taste 


Cut fish fillets into chunks 

In a mixing bowl, whisk together the beer, flour, cornstarch, salt, garlic powder and cayenne pepper. The batter should be thick like pancake batter, but if it appears overly thick add more beer.

Dip fish in batter then gently roll each piece in breadcrumbs to coat. Leaving too much batter on the fish will lead to clumping, so make sure your fish is only lightly coated with batter before breading. Place the breaded fish onto an empty plate.

When your fish is breaded, heat cooking oil in a pan. 

Turn the fish when they turn dark golden brown. It will take 2-3 minutes per side for the fish to become golden and crispy.

Once done, set aside and put on a paper towel so you excess oil can be absorbed 

Pico de Gallo 

 Mix all the ingredients together in a bowl. Season to taste.

Leave to rest for about an hour so all the flavors can develop 

Sriracha Sauce 

Mix all the ingredients together in a bowl, add more sriracha to get it to your desired spiciness.

*try add the sauce into a squeeze bottle so it’s easier squeezing onto tacos 

Putting it all together 

Warm the taco shells , add the shredded cabbage , add the Pico de Gallo, place the fish in taco and top the tacos with sriracha sauce 
Enjoy 😉


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