FISH TACOS Recipe | Bart's Fish Tales

white fish

🥗Healthier: salmon

💰Cheaper: pollock

Salmon is richer in omega-3 fatty acids, while pollock is a more budget-friendly option.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt offers more protein and fewer calories, while cream cheese can be a cheaper alternative.

Start by making the batter for the fish: combine 150 g of flour, 1 teaspoon of baking powder, 200 ml of milk, 1 egg, and a pinch of salt in a bowl and whisk well.

Place the batter in the fridge to chill.

Prepare the sauce: mix 3 tablespoons of crème fraîche yogurt with the juice and zest of 1 lemon, 1 teaspoon of horseradish cream, and season with salt and pepper. Add mint leaves and mix well.

For the salsa, chop 2 tomatoes (removing seeds), 2 cloves of garlic, and 2 spring onions. Combine in a bowl with a handful of chopped coriander, a generous amount of olive oil, and season with salt and pepper.

Cut 300 g of haddock fillet into smaller pieces suitable for tacos and season with salt and pepper on both sides.

Heat peanut oil in a pan to 180° Celsius for deep frying.

Dip the fish pieces into the batter, allowing excess to drip off, then carefully place them in the hot oil to deep fry until golden brown.

While the fish is frying, heat up the tortillas.

Assemble the tacos: start with a piece of lettuce, add the crispy fish, top with the salsa, the yogurt and mint sauce, some chili for heat, slices of red onion, and avocado. Finish with lime wedges and extra coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens