Recipe: Crispy fish taco with chipotle mayo and tomatillo salsa

Recipe: Crispy fish taco with chipotle mayo and tomatillo salsa

45m prep | 15m cook

Last updated

Crisp batter with a hint of chipotle smokiness, steaming white fish, warming chipotle mayo, pickled red cabbage and zingy tomatillo salsa, all wrapped in a warm corn tortilla? Sounds like the perfect lunch to us.

This California-style Mexican classic hums with flavour thanks to a few of our favourite Central American ingredients; tomatillos, corn tortillas, chipotle in adobo and chipotle powder.

Find them - and plenty more South and Central American essentials - in-store and online now.

Ingredients (Serves 4)

  • 500g firm-fleshed fish (barramundi, snapper, etc.)
  • 1/2 cup cornflour
  • 1 cup plain flour
  • 1 1/2 cup cold beer
  • 1 tsp salt
  • 2 tsp chipotle powder
  • Neutral oil for deep frying (grapeseed, rice bran, vegetable)
  • 8 corn tortillas
  • 2 limes, quartered into wedges
  • Coriander

For the pickled cabbage:

  • 1 cup shredded red cabbage
  • 1/2 red onion, finely sliced
  • 1/2 cup red wine vinegar
  • 1 tsp salt
  • 2 tsp caster sugar

For the chipotle mayo:

  • 2 tsp sauce from a tin of chipotle in adobo
  • 1/2 tsp chipotle powder
  • 1/3 cup mayonnaise
  • 1 tsp freshly squeezed lime juice

For the tomatillo salsa:

  • 1 822g tin whole tomatillos
  • 1/2 white onion
  • Small handful coriander leaves

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