Tempura Fish Tacos
with Avocado Crema & Red Cabbage-Radish Slaw- Poisson
- Gluten
- Lait
- Moutarde
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.
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*
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!
