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    Lunch · Dinner · Mexican
    Pescatarian

    Beer-battered Baja fish tacos

    Crisp battered cod in warm tortillas with a sharp cabbage slaw and smoky chipotle mayo. The slaw cuts the richness, so it stays light despite the batter.

    Prep
    20 minutes
    Cook
    15 minutes
    Makes
    4 portions
    Difficulty
    Medium
    Beer-battered Baja fish tacos

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    747kcal
    Protein
    38g
    Carbs
    50g
    Fat
    41g

    Where the calories come from

    • Protein 21%
    • Carbs 28%
    • Fat 51%
    Fibre
    4.5 g
    Sugar
    7.9 g
    Salt
    1.47 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £6.05a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 680g cod fillet, cut into strips
    • 8 corn tortillas
    • 300g red cabbage, finely shredded
    • 10g fresh coriander, chopped
    • 35g cider vinegar
    • 10 tbsp mayonnaise
    • 2 tbsp lime juice
    • 3 tbsp chipotle paste
    • 1 clove of garlic, crushed
    • 110g plain flour
    • 200ml beer, chilled
    • 1 ¼ tsp vegetable oil, for the slaw
    • 170ml vegetable oil, for shallow frying

    Method

    1. Make the slaw first, because the cabbage needs a while to soften. Season the red cabbage, then toss it with the coriander, cider vinegar and a little of the vegetable oil and leave it to one side.

    2. Make the chipotle sauce next. Blitz the garlic, chipotle paste, lime juice and mayonnaise in a blender until smooth, and set it aside.

    3. To make the batter, add the cold beer to the flour a little at a time, whisking constantly, until smooth. Season it with salt and pepper.

    4. Pour vegetable oil 1cm deep into a deep pan and heat it on the hob to 180°C. When a drop of batter sizzles in it, it is ready.

    5. Fry the cod in batches. Each strip goes into the batter first, with the excess left to drip away, then into the hot oil for 2 minutes a side. Once golden and cooked through, drain them on kitchen paper.

    6. Warm the small tortillas so they are soft enough to fold, then spread each one with chipotle sauce. Pile on some slaw and finish with the fish on top.

    Adapted from Once Upon a Chef

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