Fish tacos

Recipe summar

Preparation time: 30 minutes Cooking time: 5 minutes 
Yield: 4-6

Ingredients

Spicy Avocado Lime Cream

4 avocados, peeled, pitted and chopped

2 cups plain thick yogurt or sour cream

Juice and zest of 1 lime

1 jalapeño pepper, seeded, chopped

A few drops of green Tabasco sauce, to taste

A handful of cilantro, chopped

Salt and pepper

Pico De Gallo

2 tomatoes, seeded, chopped

1 red bell pepper seeded and chopped

1 jalapeño, seeded, chopped

1 garlic clove, minced

1 onion, minced

Juice of 1 lime

A handful of cilantro, chopped

2 tablespoons olive oil

Salt and pepper

Fish

450 grams haddock fillets, cut into large cubes

1 cup of flour for dredging

Canola or peanut oil for frying

Beer Batter

2 cups flour

1/4 cup cornstarch

1 tablespoon baking powder

2 eggs

2 1/2 cups beer (2 bottles of beer)

Salt and pepper

Serving

Homemade tortillas (refer to Chuck’s recipe)

Green chili sauce (refer to Chuck’s recipe)

Iceberg lettuce, finely shredded

Directions

Spicy Avocado Lime Cream

Using a food processor, mix all the ingredients together. Keep in the refrigerator.

Pico De Gallo

In a bowl, mix all the ingredients. Keep in the refrigerator.

Fish

Heat oil in deep fryer to 180 C (350 F).

Dust fish pieces lightly with flour. Dip into beer batter and fry for 1-½ minutes or until crispy and golden brown. Drain on paper towel and season with salt and pepper.

Beer Batter

In a large bowl, combine flour, cornstarch, baking powder, and salt. Next, quickly stir eggs and beer into flour mixture (don't worry if there are a few lumps).

Serving

Spread Avocado Lime Cream on a homemade tortilla (see Chuck’s recipe) and place 3 pieces of fried fish on top. Add shredded iceberg lettuce and garnish with Pico de Gallo and Spicy Green Chili Sauce (see Chuck’s recipes).