Crispy Beer Battered Fish Taco

Prep: 10 minutes Cook: 20 minutes Serves 4 People

Ready. Steady. Cook!

Can be enjoyed with a corn or flour tortilla. Nutritious light and quick meal

  1. Preheat deep fryer or pot of oil on the stove to 170°C.
  2. Sift flour in a medium size bowl, make a well in the centre, slowly add beer (or soda water) while whisking to form a smooth batter, stir in salt and pepper to taste. Set aside in the fridge.
  3. Slice fish fillets into 20 even strips (2 per taco or 2 1/2 in a flour tortilla) set aside in the fridge.
  4. Combine shredded cabbage, juice of 2 limes and olive oil, let sit for 10 mins or until cabbage is starting to soften.
  5. Individually coat each piece of fish just before placing in preheated oil. Fry for 4-5 mins or until golden brown. Continue with remaining fish, drain off excess oil onto paper towel.
  6. Prepare the Baja sauce by mixing Diego’s MexiSauce with sour cream and milk
  7. Heat tortillas as per packet instructions.
  8. Top each tortilla with cabbage slaw, fish, drizzle with the baja sauce and garnish with spring onions.
  9. Serve with lime wedges.
  1. 1 pkt Diego’s GoMex corn tortillas or Diego’s GoWell classic wraps

  2. 2 cups of oil for deep frying

  3. 500g fresh snapper fillets (or any light white fish)

  4. 375ml chilled light beer (soda water if you prefer)

  5. 225g self raising flour

  6. 1 tbsp of smoked paprika

  7. Salt & pepper to taste

  8. 1/4 of cabbage - shredded

  9. 1/2 cup of spring onions sliced

  10. 4 limes, 2 juiced and 2 halved

  11. 1/4 cup olive oil

  12. BAJA SAUCE:

  13. 2 tbsp of Diego's GoMex MexiSauce

  14. 1 1/2 cup of sour cream

  15. 1 1/2 tbsp of milk

Tip: This recipe is best made just before serving to keep all ingredients fresh and textured. For a vegetarian option switch the fish for strips of firm tofu
This recipe is best made just before serving to keep all ingredients fresh and textured.

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