Ingredients
- 2 white fish fillet, such as cod, or sea bream
- 3 cups vegetable oil, for frying
- 2 cups white rice flour, plus ½ cup for dredging the fish
- 2 tsp salt
- 2 tsp paprika
- 1 tsp garlic powder
- ½ tsp baking soda
- 2 large egg yolks
- 1 cup cold water
Chipotle Baja Cream
- ½ cup sour cream
- ½ cup mayonnaise
- 1½ tsp fresh lime juice
- 1 tbsp chipolte pepper in adobo, chopped
- ½ tsp chopped garlic clove
- ¼ tsp salt
Orange Slaw
- 4 cups shredded green cabbage.
- Zest from 1 orange
- 6 tbsp fresh orange juice, from 1-2 oranges
- 1½ tbsp vegetable oil
- fresh lime juice
- 1 tsp honey, pinch of salt
Instructions
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Mix all the ingredients for the chipotle baja cream in a food processor. Transfer to a bowl.
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Toss all the ingredients together for the slaw in a bowl and chill until ready to serve.
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Cut the fish into strips. Put the half cup of rice flour on a plate and fully cover each piece of fish.
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Set aside while you prepare the batter.
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Heat the oil in a large pot until it reaches 350°F.
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Whisk together the rice flour, salt, paprika, garlic powder, and baking soda in a large mixing bowl. Drop an egg yolk and water into the middle and whisk together.
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Carefully drop the fish in the oil and fry for 2-3 minutes, turning gently with a spoon until crispy and golden.
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Warm each tortilla in a dry pan until just pliable, about one minute on each side.
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Fill the tacos! Place a piece or two of fish in each tortilla. Top with a drizzle of chipotle baja cream, a small handful of orange cabbage slaw, and radishes. Garnish with coriander.
- Serve with 10-12 corn tortillas, 5 small radishes, halved and thinly sliced. Coriander, lime and orange wedges