Jan 7, 2021
Makes 6 servings, 2 tacos each
2 tablespoons sour cream
1 tablespoon chipotle paste
1 small clove garlic, grated
1 tablespoon fresh lime juice
1 teaspoon smoked paprika
1 teaspoons salt
1 teaspoon ancho chile powder
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
450g red snapper, cod or other firm white-fleshed fish, patted dry and cut across the grain into strips approximately 1.5cm wide and 7.5cm long
12 15cm corn tortillas
Pickled onions, cabbage, cilantro, lime wedges, hot sauce for serving
To make the Spicy Mayo, whisk the mayonnaise and sour cream with the chipotle, garlic, lime juice and smoked paprika until smooth. Refrigerate until ready to use.
In a wide shallow bowl, whisk together the flour, chile powder, salt, pepper and cumin. Set aside and heat the tortillas in a lightly greased pan over medium heat, or an open flame. Keep them warm while you cook the fish.
Heat the oil in a large frying pan over medium high heat until it is about to smoke. Dredge the fish pieces in the flour mixture shaking off any excess flour before carefully lowering several fish pieces into the oil, being careful not to crowd them. Cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook another minute. Remove to a warm plate lined with a paper towel and sprinkle with salt. Repeat with remaining fish.
Fill each tortilla with 2 to 3 pieces of fish and drizzle with Spicy Mayo. Add cabbage, pickled onions, cilantro and other garnishes as desired. Serve with lime wedges, hot sauce and a glass of our crisp, citrusy Sauvignon Blanc.