Fish Tacos with Guacamole from Baja California

Deep-fried battered sea bass served in soft tortillas with fresh salsa, shredded lettuce, soured cream, and creamy guacamole.

Fish Seafood Mexican Deep-Fried Tacos

Estimated Nutrition

Calories

1068.2

kcal / serving

4272.8 kcal total

Carbs

78.8g

per serving

315.2 g total

Fat

62.1g

per serving

248.5 g total

Protein

48.1g

per serving

192.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Sugar

Dairy

piece

Egg

free-range

300

Soured Cream

Fruits

piece

Lime

juice only

piece

Avocado

peeled, halved, stone removed

GrainsCereals

225

Plain Flour

piece

Tortilla Wrap

soft flour tortillas, warmed

Liquids

200

Water

NutsSeeds

tbsp

Fresh Coriander

chopped

pinch

Salt

tbsp

Fresh Coriander

chopped

0.5

tsp

Salt

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Vegetable Oil

500

Sunflower Oil

for deep-frying

Seafood

650

Sea Bass

filleted

Vegetables

piece

Red Onion

finely chopped

piece

Tomato

skins and seeds removed, finely chopped

piece

Chili

seeds removed and finely chopped

piece

Green Chilli

seeds removed

piece

Spring Onion

chopped

225

Iceberg Lettuce

finely shredded

Method

Blend all guacamole ingredients in a food processor until smooth.

Layer lettuce and fish on warm tortillas, then top with salsa and soured cream.

Drain fried fish on kitchen paper.

Dip fish strips in batter and fry for 3-4 minutes until golden.

Roll the tacos tightly and serve with a dollop of guacamole.

Mix all salsa ingredients in a bowl and set aside.

Heat oil in a deep-fryer or pan to 190°C.

Blend flour, eggs, water, and salt in a food processor to make a smooth batter.

Slice fish into 1cm strips and season with salt and pepper.