You can use any white fish for these tacos, but tilapia and hake are our favourites for this recipe.
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Mexican |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 657 |
| Fat | 31g |
| Saturates | 5g |
| Protein | 29g |
| Carbs | 74g |
| Sugars | 12g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSeason 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.
