Name: Fish Tacos
Total time: 40 min
Yield: 4
Ingredients: 600 g White fish fillets; 120 g Flour; 4 g Baking powder; 1 g Mexican oregano; 2 g Black pepper; 6 g Salt; 200 ml Beer; 10 g Yellow mustard; 250 ml Vegetable oil; 80 g Mayonnaise; 80 g Sour cream; 40 ml Milk; 150 g Cabbage; 12 un Corn tortillas; 2 un Lime

Preparação

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.

Dica de mercado

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.