Cod tacos

Name: Cod tacos
Total time: 7200 s
Yield: 15-20 tortillas
Cuisine: British
Ingredients: 1 kg cod cut into strips; 250-300 g flour; 4 tsp paprika; 4 tsp ground peper; 360 ml beer; 2 eggs; Olive oil; Salt; 15-20 flour or corn home made tortillas; 1 cup mayonnaise; 2 tbsp sriracha sauce; 1 small cabbage, thinly sliced; 1 red onion shredded; 1 handful chopped coriander; 1 avocado, sliced; 2 limes cut into wedges

Lucia Salcidos @lusalcidos

I learnt how to make them with Lena, a Mexican friend and Cookpad author, and prepared them again a couple of days ago with friends at their place. We spent an amazing time, and they were truly good!! Pictures are not great...but taste was amazing!!
Also prepared the tortillas at home, here there is the recipe: https://cookpad.wasmer.app/es/recetas/13450126-mexican-tortillas?via=profile

Lucia Salcidos @lusalcidos

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Ingredients

30 min if tortillas prepared, otherwise 60-90 mins

15-20 tortillas

1 kgcod cut into strips
250-300 gflour
4 tsppaprika
4 tspground peper
360 mlbeer
2eggs
Olive oil
Salt
15-20flour or corn home made tortillas
Fittings
1 cupmayonnaise
2 tbspsriracha sauce
1small cabbage, thinly sliced
1red onion shredded
1 handfulchopped coriander
1avocado, sliced
2limes cut into wedges

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Steps

30 min if tortillas prepared, otherwise 60-90 mins

1

Put the flour, paprika, pepper and salt in a bowl. Transfer half of the mixture to a plate and reserve. Add the egg and beer to the the first bowl and mix until you get a smooth dough. Reserve.
2

Shred the onion and put it in a bowl with water, so that its sharpness is lower. Also shred the cabbage, and cut the avocado into slices. Combine the mayonnaise with the the sriracha sauce and remove until the mixture is homogeneous. Cut the lime into wedges and chop the coriander. Reserve all until the end, when you prepare the tacos.
3

Heat the oil (make sure you put enough!) in a deep pot. Pass the fish strips through the prepared flour in a plate, transfer them to the bowl with the dough and mix to cover. Take one strip of fish at a time, drain it and roll again in the prepared flour plate to cover well.
4

Put the fish strips to the hot oil. Turn as needed until golden brown on all sides (around 3 minutes). Transfer to a plate lined with paper napkins to drain the oil.
5

For each taco. Top with cabbage, 1 strip of fish, prepared mayonnaise, onion, avocado and coriander
Serve with lemon wedges