Taco Tuesday is a thing, don’t believe me? Try searching it on Instagram 🔥 I love tacos anyway but this recipe is solid. Shout out to Lucienne Simpson (@luciennesimpson) for the photo and recipe idea and to my best buddy Rick Stein for the eloquent recipe.
- 225g / 8oziceberg lettuce, finely shredded
For the salsa:
First make the salsa by mixing together all the ingredients with a pinch of salt. Set aside.
Cut the fish fillets across into strips 1cm (½ in) wide and season with plenty of salt and pepper. For the batter put the flour eggs, water and a pinch of salt into a liquidizer and blend until smooth.
Pour the sunflower oil into a pan until it is about one-third full and heat to 190°C/375°F or until a small piece of white bread dropped into the oil browns and rises to the surface in 1 minute. Warm the tortillas in a low oven or a microwave.
Dip the strips of fish into the batter and then drop them into the hot oil and fry for 4 minutes, until crisp and golden. Lift out with a slotted spoon and drain briefly on kitchen paper
To serve, put some lettuce down the centre of each tortilla, top with the fried fish, then spoon over some salsa, soured cream and a drizzle of Tubby Tom’s Nuff Love Pineapple Hot sauce. Fold in the sides, roll up as tightly as you can and serve straight away, with some cold Mexican beer.
Let us know how you get on - did you like the recipe? Tag us in your foodie adventures with #tubbytoms and we’ll repost them. Peace!