Battered Fish and Shrimp Tacos

Experience the vibrant flavors of Mexico with these delectable Battered Fish and Shrimp Tacos. Each taco is filled with crispy seafood, fresh salads, and tangy sauces, making it a perfect dish for any occasion. This recipe combines the warmth of Mexican culinary tradition with the delightful crunch of deep-fried seafood.

Ingredients

🍤 250g fresh shrimp
🐟 250g fish fillets, e.g., Cazón, Mojarra, Corvina, Basa
🌾 2 cups all-purpose flour, AURRERA
🥚 1 large egg
🧂 1/2 teaspoon chicken bouillon powder
🧄 1/4 teaspoon garlic powder
🧅 1/4 teaspoon onion powder, La Costeña
💥 1/2 teaspoon baking powder, Royal
🌶️ A dash of ground black pepper
🎨 1/2 teaspoon mustard, Heinz
🍺 ~1 cup light beer, Corona Light
💧 ~1/2 cup water
🛢️ Cooking oil for deep frying, Crisol
🥬 300g cabbage, shredded
🥕 1 large carrot, grated
🍦 1/2 cup sour cream for salad, Lala
🍦 1/2 cup sour cream for chipotle sauce, Lala
🍞 2 tablespoons mayonnaise for salad, McCormick's
🍞 1/3 cup mayonnaise for chipotle sauce, McCormick's
🧂 A dash of ground salt
🍅 3 Roma tomatoes, chopped
🧄 1 small white onion, chopped
🌶️ 1 serrano pepper, chopped
🌿 Few sprigs of cilantro, chopped
🌿 Pinch of marjoram, crushed
🍋 1 lime for Pico de Gallo
🧅 1 red onion, thinly sliced
🌶️ 1 habanero pepper, thinly sliced
🥂 2 tablespoons white vinegar
🥫 Chipotle peppers in adobo to taste, La Costeña (using adobo sauce only)
🌮 Corn tortillas, as needed for serving
🥑 Avocado, for serving

Instructions

1- Prepare the Batter:

• In a glass mixing bowl, combine 2 cups of all-purpose flour, 1/2 tsp chicken bouillon powder, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp baking powder, and a dash of ground black pepper.
• Add 1/2 tsp mustard and 1 egg to the mixture.
• Gradually pour in the beer and water, whisking until smooth. The batter should be thick enough to coat the seafood. Refrigerate until needed.

2- Prepare the Pico de Gallo:

• Combine the chopped Roma tomatoes, white onion, serrano pepper, and cilantro in a bowl.
• Squeeze the lime juice over the mix and add salt to taste. Stir well.

3- Pickle the Red Onion and Habanero:

• Mix the sliced red onion and habanero pepper in a bowl.
• Add marjoram, salt, vinegar, and a splash of water. Mix and let sit for flavors to meld.

4- Prepare Cabbage and Carrot Salad:

• In a bowl, toss the shredded cabbage with grated carrot.
• Mix in 1/2 cup sour cream, 2 tbsp mayonnaise, mustard, ground black pepper, and salt. Stir until well coated.

5- Make Chipotle Cream Sauce:

• Combine 1/3 cup mayonnaise with 1/2 cup sour cream in a bowl.
• Add adobo sauce from the chipotle peppers. Mix until smooth.

6- Prepare and Fry the Seafood:

• Cut the fish into strips and season with salt and pepper. Do the same for the shrimp.
• Heat the oil in a frying pan on medium-low heat.
• Dredge the seafood lightly in flour, then dip in batter.
• Fry until golden brown, about 30 seconds per piece. Drain on paper towels.

7- Assemble the Tacos:

• Warm the corn tortillas.
• Place a few pieces of seafood on each tortilla.
• Top with cabbage salad, Pico de Gallo, pickled onions, and a drizzle of chipotle cream.
• Serve with avocado slices and lime wedges.

Prep Time: 45-60 minutes
Cook Time: 30 seconds per piece
Total Time: Approximately 1 hour
Servings: Approximately 4
Calories: 430 per serving
Protein: 20g per serving
Fat: 18g per serving
Carbohydrates: 46g per serving
Equipment: Mixing bowl, whisk, cutting board, chef's knife, small strainer, frying pan, gas stovetop, spatula, box grater, paper towels

Cooking Tips

• Ensure the batter consistency is thick.
• Control fry temperature for even cooking.
• Personalize spice levels.

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Battered Fish and Shrimp Tacos