Light, crisp battered fish in tortillas with crunchy cabbage, lime crema and cilantro. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 35 minutes.
Prep 20 min Cook 15 min Serves 4 Medium
Ingredients
🫙Vegetable Oilfor frying
🌿Fresh Basil1 cup
🌾All-Purpose Flour3/4 cup
🥬Cabbage2 cups, shredded
🌽Cornstarch1/4 cup
🌾Corn Tortillas8
🍋Lime2
🫙Mayonnaise1/4 cup
🫙Pine Nuts2 tbsp
🐟White Fish400 g
🫧Sparkling Water3/4 cup, cold
Optional extras
🌿Fresh Cilantro1/4 cup
🧀Parmesan Cheese1/4 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
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
