Fish Tacos

Name: Fish Tacos
Total time: 300 s
Yield: 2-serving
Cuisine: Indian
Ingredients: 4 Filets of Red mullets; 1 Advocado; 2 Tomatoes; 1 Lemon; 2 Radish; 1 Carrot; half Red onion; Mayo; sauce Shirasha; Cumin; Cilantro; Iceberg lettuce; 1 cup Flour; 2 tablespoons Cornstarch; 1 Egg ,; 1 Beer ,; Paprika; Salt Pepper ,; White wine vinegar; 2 teaspoons Sugar ,; 2 bread Naan

Juliette B @cook_7829443

Barcelona

Again, street food does not have to be fat or tasteless. And your usual beef tacos can turn a whole lot different with fish, fresh vegetables, homemade guacamole, and a naan bread.

Juliette B @cook_7829443

Barcelona

Again, street food does not have to be fat or tasteless. And your usual beef tacos can turn a whole lot different with fish, fresh vegetables, homemade guacamole, and a naan bread.

Saved

Ingredients

5 mins

2-serving

4Filets of Red mullets
1Advocado
2Tomatoes
1Lemon
2Radish
1Carrot
halfRed onion
Mayo
sauce Shirasha
Cumin
Cilantro
Iceberg lettuce
1 cupFlour
2 tablespoonsCornstarch
1Egg ,
1Beer ,
Paprika
Salt Pepper ,
White wine vinegar
2 teaspoonsSugar ,
2bread Naan

Saved

Steps

5 mins

1

Prepare your tempura batter: mix the flour, cornstarch, with paprika and the zest of a lemon. Add the egg, pour the beer and whisk until you get a smooth paste. Add salt and pepper. Pour your filets in the tempura mix and pan-fry them in vegetable oil. Add a bit of lemon juice before serving.
2

Pickle your vegetables. Slice the radish, red onion and carrot and leave them to marinate in white wine vinegar and 2 teaspoons of sugar to pickle.
3

For your guacamole: mix the flesh of half an avocado, add the juice of half a lemon, few leaves of cilantro, Shirasha sauce, cumin, a teaspoon of dice onion, salt and pepper.
4

Mix your mayo with a bit of Shirasha sauce.
5

Prepare your Pico de Gallo : mix the diced tomatoes (deseeded) with half an avocado, salt, pepper and olive oil.
6

Reheat the naan bread in a pan or in your micro-wave. Dress your tacos with all your prep.