It’s said the origins of this taco come from Japanese deep-water fisherman who brought the tempura technique to Mexico. Loved by surfers and beach goers it’s the perfect summer meal. 



8 x 80g portions hake, lightly salted 

300g flour 

Extra flour for coating fish 

500g beer 

salt & pepper 

oil for frying 

150g mayo (homemade is better) 

150g sour cream 

4 x jalapenos 

juice of 2 limes (extra for garnish) 

2 cups shredded cabbage 

punnet coriander 

sliced red onion & radish for garnish 

8 corn tortillas, warmed 


Season the hake fillets then set aside. Mix the beer, flour, salt & pepper then chill in the fridge. Roast the chilies on an open flame till blackened then blend with a stick blender into the mayo and fold in the sour cream, season to taste and add lime juice. Heat the tortillas by dipping them in water and toasting them in a dry pan on a high heat. They will become soft and pliable. Keep them warm in a clean towel. Heat the oil to 180°C. Lightly dust the fish in flour then dip in the batter. Fry 3 pieces at a time till golden, brown and delicious. Season with a bit of salt and keep warm. To serve put some slaw into a tortilla and add some fish, sauce & garnish. Tand & bou GEEES!!! 


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