Fish tacos

Made these again last night with a simplified recipe. They were a huge hit. Tasty tasty tasty.

• 600 grams of any white fish (pickerel, halibut, cod, basa, tilapia, mahi mahi etc) 600 grams is enough for 5 ppl or 1o tacos.
• 1 box of tempura batter mix
• cooking oil for deep frying
• 1/2 cup sour cream
• 1/2 cup mayo
• 1 T cumin
• 1 lemon
• salt
• pepper
• 1 ripe mango
• 1 avocado
• fresh mint
• limes
• shredded cabbage (I just use slaw mix)
• small soft tortillas

Preheat the oil in the deep fryer to 160C. While that is heating prepare the taco toppings. Shred the cabbage, cube the mango, wedge the limes, slice the avocado and chop the mint. Combine mayo, sour cream, cumin and juice of one lemon to form a creamy dressing. Add salt and pepper to taste.

Cut the fish fillets into small bite sized cubes. Dry them thoroughly with paper towel. Once the oil is hot and everything is ready mix a batch of the tempura batter according to the directions. This batter needs to be used immediately so only make it when everything is ready to go. Dip the fish pieces and let the excess batter drip off. Drop them into the hot oil and cook for about 3 minutes until the batter is crispy and the fish is cooked through. Remember that tempura batter stays quite light in colour, it will not turn a dark golden brown like other batters.****

Assemble your tortilla with fish, cabbage, mango, avocado, mint, squeeze of lime and creamy dressing. Tastes like summer!

****If it's a decent temperature we set our deep fryer up outside on the deck. It stops the house from stinking like a greasy cafe for days after. However, if it is very cold out do not attempt this. Your oil will struggle to maintain temp and that will result in greasy fish. Yuck!

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