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This incredibly versatile seafood taco recipe is an absolute delight, a light meal but packed with flavour! Prepared by one of SA up and coming chefs, Nic Moses who has worked at many of SA’s top 10 restaurants. 

Ingredients

Beer Batter:

  • 1 cup flour 
  • 10ml salt
  • 10ml cayenne pepper
  • 440ml beer

Tacos + Garnish

  • taco shells
  • 1 baby green cabbage
  • 1 baby red cabbage
  • 1 onion
  • 300ml vinger
  • 200ml sugar syrup
  • 100ml water
  • Kewpie mayo

Method 

Batter:

  1. Mix 1 cup flour 10ml salt and 10 ml pepper and then slowly add the beer and mix until a thin batter is formed.
  2. Cover and rest in the fridge.

Garnish:

Pickled onions

  1. Thinly slice onions and place to the side.
  2. Mix 300ml vinegar, 200ml sugar syrup and 100ml water in a pot and bring to a boil.
  3. When the liquid is boiling, pour over onion and leave in a bowl in the fridge to clean.
  4. Thinly slice cabbage and lightly dress with vinegar and salt.

Cooking:

  1. Preheat deep fryer to 180 degrees C and oven to 160C
  2. Place taco shells in the oven and bake for 3 min.
  3. Remove batter for the fridge. place fish strips, prawns or calamari in flour and then coat with batter.
  4. Fry for 2-4 min until golden brown 

Assemble:

  1. Place cabbage, pickled onions and fish in a taco shell.
  2. Finish with kewpie mayo.

Optional : Sesame seeds/ coriander

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