Fish Tacos
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Fish Tacos

Again, street food does not have to be fat or tasteless. And your usual beef tacos can turn a whole lot different with fish, fresh vegetables, homemade guacamole, and a naan bread.

Juliette B

Ingredients

2-serving
  1. 4 Filets of Red mullets
  2. 1 Advocado
  3. 2 Tomatoes
  4. 1 Lemon
  5. 2 Radish
  6. 1 Carrot
  7. half Red onion
  8. Mayo
  9. sauce Shirasha
  10. Cumin
  11. Cilantro
  12. Iceberg lettuce
  13. 1 cup Flour
  14. 2 tablespoons Cornstarch
  15. 1 Egg ,
  16. 1 Beer ,
  17. Paprika
  18. Salt Pepper ,
  19. White wine vinegar
  20. 2 teaspoons Sugar ,
  21. 2 bread Naan

Method

5 mins
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    Prepare your tempura batter: mix the flour, cornstarch, with paprika and the zest of a lemon. Add the egg, pour the beer and whisk until you get a smooth paste. Add salt and pepper. Pour your filets in the tempura mix and pan-fry them in vegetable oil. Add a bit of lemon juice before serving.

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    Pickle your vegetables. Slice the radish, red onion and carrot and leave them to marinate in white wine vinegar and 2 teaspoons of sugar to pickle.

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    For your guacamole: mix the flesh of half an avocado, add the juice of half a lemon, few leaves of cilantro, Shirasha sauce, cumin, a teaspoon of dice onion, salt and pepper.

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    Mix your mayo with a bit of Shirasha sauce.

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    Prepare your Pico de Gallo : mix the diced tomatoes (deseeded) with half an avocado, salt, pepper and olive oil.

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    Reheat the naan bread in a pan or in your micro-wave. Dress your tacos with all your prep.

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