Crispy Fish Tacos with Nectarine Salsa and Smoky Lime Sauce
Crispy Fish Tacos with Nectarine Salsa and Smoky Lime Sauce
Ingredients
For the Nectarine Salsa
- 2 nectarines, diced
- 1/2 red onion, finely diced
- 1 red chili, finely diced
- 1 handful coriander, chopped
- 1 lime, juiced
- 1 pinch salt
For the Red Cabbage Slaw
- 1/4 red cabbage, finely shredded
- 1 carrot, grated
- 1 lime, juiced
- 1 tablespoon olive oil
- 1 pinch salt
For the Smoky Sour Cream & Lime Sauce
- 3 tablespoons sour cream
- 1 tablespoon mayonnaise
- 1/2 lime, juiced
- 1 pinch smoked paprika
- 1 pinch salt
- 1 pinch pepper
For the Fried Fish
- 2 white fish fillets, large (e.g., cod, pollock, haddock)
- 100 g plain flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 pinch salt
- 1 pinch pepper
- 150 ml beer, or sparkling water
- 1 cm depth oil, for frying
For Assembly
- 8 corn tortillas, warmed
- 1 handful fresh coriander, for garnish
- 4 lime wedges, for garnish
Instructions
- 1
Prepare the Nectarine Salsa: In a medium bowl, combine the diced nectarines, finely diced red onion, finely diced red chili, and chopped coriander. Squeeze in the juice of 1 lime and add a pinch of salt. Mix all ingredients together thoroughly and set aside.
⏱️ 10 min
- 2
Prepare the Red Cabbage Slaw: In another bowl, combine the finely shredded red cabbage and grated carrot. Squeeze in the juice of 1 lime, add 1 tablespoon of olive oil, and a pinch of salt. Mix well to combine and set aside.
⏱️ 10 min
- 3
Prepare the Smoky Sour Cream & Lime Sauce: In a small bowl, combine the 3 tablespoons of sour cream, 1 tablespoon of mayonnaise, the juice of 1/2 lime, a pinch of smoked paprika, a pinch of salt, and a pinch of pepper. Mix until the sauce is smooth and all ingredients are well combined. Set aside.
⏱️ 5 min
- 4
Prepare the fish for frying: Cut the white fish fillets into strips, aiming for approximately 2-3 strips per fillet.
⏱️ 5 min
- 5
Make the fish batter: In a bowl, combine 100g plain flour, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, a pinch of salt, and a pinch of pepper. Gradually whisk in 150ml of beer (or sparkling water) until a thick, smooth batter forms.
⏱️ 5 min
- 6
Batter the fish: Dip each fish strip into the prepared batter, ensuring it is fully coated, and allow any excess batter to drip off.
⏱️ 5 min
- 7
Fry the fish: Heat approximately 1-2 cm depth of oil in a large pan over medium-high heat. Once the oil is hot (a drop of batter should sizzle immediately), carefully place the battered fish strips into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
⏱️ 10 min
- 8
Cook the fish: Fry the fish until golden brown and crispy on both sides, turning as needed. This usually takes about 3-5 minutes per side, depending on the thickness of the fish. Remove the fried fish from the pan and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min
- 9
Assemble the tacos: Warm the corn tortillas according to package directions. Place a piece of fried fish in the center of each warmed tortilla. Top with a spoonful of the prepared nectarine salsa, followed by a spoonful of the red cabbage slaw. Drizzle generously with the smoky sour cream & lime sauce. Garnish with fresh coriander and a lime wedge before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fish Tacos with Nectarine Salsa and Smoky Lime Sauce
For the Nectarine Salsa
- 2 nectarines, diced
- 1/2 red onion, finely diced
- 1 red chili, finely diced
- 1 handful coriander, chopped
- 1 lime, juiced
- 1 pinch salt
For the Red Cabbage Slaw
- 1/4 red cabbage, finely shredded
- 1 carrot, grated
- 1 lime, juiced
- 1 tablespoon olive oil
- 1 pinch salt
For the Smoky Sour Cream & Lime Sauce
- 3 tablespoons sour cream
- 1 tablespoon mayonnaise
- 1/2 lime, juiced
- 1 pinch smoked paprika
- 1 pinch salt
- 1 pinch pepper
For the Fried Fish
- 2 white fish fillets, large (e.g., cod, pollock, haddock)
- 100 g plain flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 pinch salt
- 1 pinch pepper
- 150 ml beer, or sparkling water
- 1 cm depth oil, for frying
For Assembly
- 8 corn tortillas, warmed
- 1 handful fresh coriander, for garnish
- 4 lime wedges, for garnish
Instructions
- 1
Prepare the Nectarine Salsa: In a medium bowl, combine the diced nectarines, finely diced red onion, finely diced red chili, and chopped coriander. Squeeze in the juice of 1 lime and add a pinch of salt. Mix all ingredients together thoroughly and set aside.
⏱️ 10 min - 2
Prepare the Red Cabbage Slaw: In another bowl, combine the finely shredded red cabbage and grated carrot. Squeeze in the juice of 1 lime, add 1 tablespoon of olive oil, and a pinch of salt. Mix well to combine and set aside.
⏱️ 10 min - 3
Prepare the Smoky Sour Cream & Lime Sauce: In a small bowl, combine the 3 tablespoons of sour cream, 1 tablespoon of mayonnaise, the juice of 1/2 lime, a pinch of smoked paprika, a pinch of salt, and a pinch of pepper. Mix until the sauce is smooth and all ingredients are well combined. Set aside.
⏱️ 5 min - 4
Prepare the fish for frying: Cut the white fish fillets into strips, aiming for approximately 2-3 strips per fillet.
⏱️ 5 min - 5
Make the fish batter: In a bowl, combine 100g plain flour, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, a pinch of salt, and a pinch of pepper. Gradually whisk in 150ml of beer (or sparkling water) until a thick, smooth batter forms.
⏱️ 5 min - 6
Batter the fish: Dip each fish strip into the prepared batter, ensuring it is fully coated, and allow any excess batter to drip off.
⏱️ 5 min - 7
Fry the fish: Heat approximately 1-2 cm depth of oil in a large pan over medium-high heat. Once the oil is hot (a drop of batter should sizzle immediately), carefully place the battered fish strips into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
⏱️ 10 min - 8
Cook the fish: Fry the fish until golden brown and crispy on both sides, turning as needed. This usually takes about 3-5 minutes per side, depending on the thickness of the fish. Remove the fried fish from the pan and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min - 9
Assemble the tacos: Warm the corn tortillas according to package directions. Place a piece of fried fish in the center of each warmed tortilla. Top with a spoonful of the prepared nectarine salsa, followed by a spoonful of the red cabbage slaw. Drizzle generously with the smoky sour cream & lime sauce. Garnish with fresh coriander and a lime wedge before serving.
⏱️ 5 min