Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Whisk flour, baking powder, salt, Mexican oregano and black pepper. Stir in beer and yellow mustard to a thick batter.
- Mix mayonnaise, sour cream and a splash of milk for the sauce. Shred the cabbage.
- Heat vegetable oil in a skillet to about 180C. Dip the white fish strips in batter and fry 3 to 4 minutes until deep golden. Drain.
- Warm the corn tortillas. Fill with fish, cabbage and the mayonnaise sauce. Serve with lime wedges.
Shopping tip
Use firm white fish such as pescada or cação. Cerveja loira for the batter. Natas azedas stand in for Mexican crema. Corn tortillas as for other tacos.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.