How to make Baja-Style Mini Fish Tacos

Turn up the warmth in the kitchen with these heavenly fiery fish tacos and chipotle mayo.

Time - 20 min

Serving 10

Ingredients

500 g snapper cut into strips

20 corn tortillas

1 Litre oil for frying

60 ml Tabasco Chipotle sauce

500 ml mayonnaise

30 ml lime juice

BATTER

400 g plain flour

8 g baking powder

5 g oregano

100 ml beer

FILLING

1/2 cabbage finely shredded

4 avocados cut lengthways pitted

150 g fetta crumbled

1 bunch coriander chopped fresh

8 radishes quartered

5 limes quartered

Method

Chipotle mayo: Mix the chipotle mayo ingredients together and season to taste, then set aside.
Batter: Mix the dry ingredients together, then whisk in the beer until it makes a smooth batter.
Preheat the fryer 170C (or use a saucepan of oil).
Dust the fish in a little flour, then dip in the batter to coat. Gently deep-fry until golden brown or for 3 or 4 minutes until the fish floats.
Drain on kitchen paper and keep warm.
Meanwhile, warm each corn tortilla in the oven so they are soft and pliable.
On a serving dish, lay down the tortillas and place a piece of avocado and fish in the centre of each.
Sprinkle the top of each with some shredded cabbage, cheese and coriander. Drizzle chipotle mayo over the top in a zigzag pattern.
Decorate with the radishes and squeeze some fresh lime on top.