Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 55 minutes
- 125 ml(½ cup) aloli
- 125 ml(½ cup) sour cream
- ½ cupthinly sliced white cabbage
- ½ cupthinly sliced red cabbage
- ½ cupof julienned carrot
- ¼red onion, thinly sliced
- 2 tbspchopped coriander
- vegetable oil, to deep fry
- 50 g(⅓ cup) plain flour
- 500 gboneless, skinless fish fillets like snapper or barramundi, cut into 8 cm x 2 cm strips
- limes wedges, to serve
- salsa picante (hot sauce), to serve
- Flour tortillas
- 225 gbread flour, plus extra to dust
- 60 glard (see Note)
- ½ tspsalt
- 80–100 mlhot water
- 2garlic cloves, crushed
- 1 tspsalt
- ½ tspfresh black pepper
- 200 g(1⅓ cups) plain flour, sifted
- 1scant tsp baking powder
- 375 mlbeer
- To make the tortillas, combine the flour and lard by rubbing it between your fingertips until combined. Add the salt first, followed by the majority of the water. Mix with a wooden spoon until the dough begins to come together, adding more water if necessary. Turn the dough out onto a floured surface and knead for 4–5 minutes, or until smooth. Divide the dough into 12 equal-sized balls, wrap in plastic wrap, and set aside for 30 minutes.
- Flour a clean work surface. Flatten each ball with your hands, then roll into 15 cm rounds with a rolling pin. Melt the butter in a small frying pan over high heat. Cook a tortilla in a dry pan for 45–55 seconds, or until small spots appear on the underside. Cook for another 30–45 seconds, or until the tortilla puffs up and small brown spots appear on the other side. To keep warm, wrap in a tea towel. Rep with the remaining tortillas.
- To make the beer batter, combine all of the dry ingredients and whisk in the beer until smooth.
- Season the aoli and sour cream together and place in a serving bowl. In a serving bowl, combine the cabbage, carrot, onion, and coriander.
- In a deep saucepan, heat 10 cm oil to 180°C. Coat the fish in flour, then dip it into the batter, allowing the excess to drip back into the bowl. Lower gently into the oil and cook for 3–4 minutes, or until golden. Drain on a paper towel and keep warm while you finish the rest of the fish.
- Arrange all of the ingredients on the table and allow guests to assemble their tacos to their liking. Serve with lime wedges and picante salsa.
- For a vegetarian tortilla, replace the lard with vegetable shortening.
Amount Per Serving Calories 52741Total Fat 447gSaturated Fat 191gTrans Fat 8gUnsaturated Fat 169gCholesterol 13170mgSodium 142167mgCarbohydrates 7587gFiber 270gSugar 47gProtein 4192g