Corn tortillas filled with crispy battered whiting, a lemony red cabbage slaw, avocado and a sour cream sauce. Three tacos each for a fun dinner.
Ingredients
Instructions
- 1
Very thinly slice the red cabbage and red onion; rub with half the lemon juice and a pinch of salt and let stand for 10 minutes.
- 2
Mix the sour cream, mayonnaise and remaining lemon juice for the sauce. Thinly slice the avocado.
- 3
Cut the whiting fillets into 12 pieces. Combine the flour, cumin, paprika and remaining salt, then whisk in the cold water to make a smooth, runny batter.
- 4
Heat the sunflower oil in a large skillet over medium-high heat. Dip the fish in the batter and fry in two batches, 2-3 minutes per side, until golden; drain on paper towels.
- 5
Warm the tortillas in a dry pan for 30 seconds per side.
- 6
Fill each tortilla with slaw, a piece of fish and a slice of avocado, drizzle with the sauce and serve right away.
Nutrition
Per serving
| Calories | 686 kcal |
|---|---|
| Protein | 33 g |
| Carbs | 59 g |
| Fat | 37 g |
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