نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

تاكو السمك مع صلصة الموجو بالثوم وزيت الزيتون مع سلطة الكرنب

Mexican 20 Mins Prep · 25 Mins Cook

Season the fish on both sides with ½ tsp of sea salt and slice into strips. Set aside.
To make the batter, combine the cake flour, sparkling water, baking powder, 1 tsp of salt and chilli powder in a bowl and whisk until smooth.
Heat a large pot of oil or deep fryer to 180°C. Once the oil is ready, dip the fish in the batter and drop it into the hot oil and fry for 5 minutes, or until golden. Drain on paper towels and continue until all the fish has been fried.
While the fish is frying, preheat the oven to 200°C, gas mark 6.
Brush the tortillas with 2 tbsp of oil on both sides and arrange on a cooling rack on a baking sheet. Bake until golden brown in spots and crisp, approx. 10 minutes. Allow to cool.
Finely grate the garlic cloves. Quarter and remove the seeds from the habanero.
Heat 100ml of oil in a small saucepan over a low heat and sauté the garlic until slightly golden. Cool slightly. To make the mojo sauce, combine the garlic and the oil it was fried in, habanero, citrus juices, sugar, coriander, cumin and ½ tsp of salt. Blitz until smooth.
Finely slice the cabbage and combine with 1⁄3 of the sauce in a medium-sized bowl. Finely chop the herbs and add them to the bowl.
Place a mound of the slaw on the tortillas, top with the fried fish and drizzle with the remaining mojo sauce. Serve with lime wedges on the side.