Light, crisp battered fish in tortillas with crunchy cabbage, lime crema and cilantro. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 35 minutes.
Prep 20 min Cook 15 min Serves 4 Medium
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🫙Vegetable Oilfor frying
🌾All-Purpose Flour3/4 cup
🥬Cabbage2 cups, shredded
🌽Cornstarch1/4 cup
🌾Corn Tortillas8
🍋Lime2
🫙Mayonnaise1/4 cup
🐟White Fish400 g
🫧Sparkling Water3/4 cup, cold
Optional extras
🌿Fresh Cilantro1/4 cup
🫙Hot Sauce1 tsp
Instructions
1
Cut the fish into strips and season.
2
Whisk flour, cornstarch, salt and cold sparkling water into a batter.
3
Dip fish and fry at 180°C for 3–4 minutes until golden; drain.
4
Mix mayonnaise with lime juice and hot sauce.
5
Fill warm tortillas with cabbage, fish, sauce and cilantro.
6
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
