About this recipe:Fresh and flavourful, these corn tacos are filled with beer battered cod fillets and a delectable yoghurt mayonnaise sauce packed with herbs, green chilli and lime. Deliver these golden corn parcels full of Mexican yum to the table and serve with pico de gallo salsa and fresh lime wedges. Buen proveco!
125 plain flour
2 tablespoons cornflour
1 teaspoon baking powder
1/2 teaspoon salt
125g natural yoghurt
1 lime, juiced
1 green chilli, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill
1 teaspoon ground cayenne pepper
945ml oil for frying
455g cod fillets, cut into 50 to 75g portions
1 (8 count) packet soft corn tortillas
1/2 medium head cabbage, finely shredded
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Method Prep:40min › Cook:20min › Ready in:1hr
To make beer batter:
In a large bow combine flour, cornflour, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
To make yoghurt sauce:
In a medium bowl, mix together yoghurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with green chilli, capers, oregano, cumin, dill and cayenne.
To make tacos:
Heat oil in deep-fryer to 190 degrees C.
Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on kitchen paper. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, top with shredded cabbage, then white sauce.