Tempura Fish Tacos
with Avocado Crema & Red Cabbage-Radish Slaw
Airy rice flour and soda water create a light and crispy batter for these Old Bay-spiced fish tacos. Luscious avocado serves double duty as both a taco filling and creamy slaw dressing. Crispy radish and cabbage give the perfect crunch, while lime adds pop of bright acidity.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
BC Rockfish
(Contient Poisson)
2 pièce(s)
Avocat
2 pièce(s)
Lime
⅔ tasse(s)
Rice Flour
(Contient Gluten)
4 pièce(s)
Oignons verts
6 g
Radis
14 g
Coriandre
8 pièce(s)
Tortillas de farine
(Contient Gluten)
1 tasse(s)
Sparkling Water
1 pièce(s)
Crème sure
(Contient Lait)
2 cs
Assaisonnement Old Bay
(Contient Moutarde)
226 g
Chou rouge, émincé
Pas inclus dans votre livraison
pièce(s)
Huile*
pièce(s)
Sel*
pièce(s)
Poivre*
Informations nutritionnelles
Instructions
Prep: Wash and dry all produce. Thinly slice the green onions, keeping the greens and whites separate. Halve the lime; cutting one half into wedges.
Make the avocado crema: Halve, pit and peel the avocado. Scoop the flesh into a medium bowl and mash with a fork until smooth. Mix in the sour cream and the juice of half a lime. Season with salt and pepper. Set half this mixture aside in a small bowl.
Make the cabbage slaw: Toss the cabbage, radishes and green onion whites into the remaining avocado mixture.
Prep the fillets: Cut the fish fillets lengthwise to create four evenly sized strips and season with half the Old Bay. In a medium bowl, whisk together the rice flour, remaining Old Bay and a large pinch of salt and pepper. Whisk in soda water until smooth.
Cook the fillets: Pour oil into a large pan until it reaches 1/4-inch up the sides of pan. Heat over medium-high heat. Add the fish to the batter and toss to coat evenly. When the oil is hot (TIP: the oil should shimmer when pan is tilted), add the fish to the pan, being careful not to splash any oil towards you. Cook 2-3 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate.
Warm the tortillas: Wrap tortillas in a damp paper towel and microwave on high for 30 seconds.
Assemble: Spread the tortillas with reserved avocado crema and place one piece of fish in each. Top with a bit of the cabbage slaw and a few cilantro sprigs. Serve with lime wedges, green onions and the remaining cabbage slaw to the side. Enjoy!