These are the best fish tacos you will ever have! The fish batter is a little sweet and not too heavy, and the fish comes out juicy and perfectly cooked. But the star of the show is the spicy and sweet coleslaw, which has a much better crunch than lettuce! The toppings are optional, but try it once this way and you’ll never go back.
– ½ ripe mango.
– ⅛ habanero pepper.
– 1 cup (85 g) coleslaw mix (veggies only!).
– Pinch of salt.
– Pinch of sugar.
– ¼ cup (55 ml) mayo.
– TARTAR SAUCE.
– ½ dill pickle.
– ¼ cup (55 g) mayo.
– FOR THE FISH.
– 5 oz (140 g) haddock.
– 2 cups (475 ml) canola oil.
– 1 cup (125 g) all-purpose flour.
– 1 tsp (4 g) baking powder.
– Pinch of salt.
– 1 cup (240 ml) favorite beer.
– TO SERVE.
– 2 (6-inch [15-cm]) flour tortillas.
– 1 ripe avocado.
– 1 vine-ripe tomato.
– 2 tbsp (30 ml) sour cream.
– MAKING THE SLAW.
Step 2: MAKING THE TARTAR SAUCE Cut the pickle into tiny pieces. In a small bowl mix them with the mayo.
Step 3: COOKING THE FISH Cut the fish into 6 equal chunks. Heat the oil in a medium-size frying pan over medium heat. Meanwhile, in a small bowl, mix the flour, baking powder, salt and beer. Mix the batter until it is smooth, without any lumps. Test to see if the oil is hot enough by dropping a little batter into it. If it sizzles right away, the oil is hot enough.
Step 4: Put the chunks of fish into the batter, coating them completely. Place them in the oil, one at a time, moving them after about 30 seconds so they don’t stick to the bottom of the pan. Cook the fish for about 3 to 4 minutes, or until golden and cooked through, turning the pieces after about 2 minutes. With a slotted spoon, transfer to paper towels to drain.
Step 5: SERVE IT UP: Microwave the tortillas for 15 seconds. Place each one on a plate and smear the tartar sauce evenly on both tortillas. Cut the avocado into 8 slices and put 4 on each taco. Dice the tomato and put a few spoonfuls on each taco. Put 3 pieces of fish onto each taco. Finally, heap the slaw on top. Bang, that’s two fish tacos!