Informations supplémentaires
25 min.
|
667 kcal
|
easy
|
|
Printable version
1. Setup
Chop the cabbage and the cilantro. Dice the onion and the tomato. On a separate cutting board, pat dry and cut the haddock into pieces. Make 1 or 2 fish pieces per tacos.
2. Make the pico de gallo
In a bowl, combine the onion, the tomato, the cilantro and the juice of half a lime. Mix well and season with salt and pepper.
3. Make the sauce
In a bowl, combine the mayonnaise, the juice of half a lime and the chipotle powder, to taste (caution! Spicy). For children, it is possible to omit the chipotle and replace with a more popular spice.
4. Make the batter
In a bowl, combine the spice mix and 120 2P | 180 3P ml of water. If needed, add some water. Season with salt and pepper and mix well.
5. Fry the fish
In a deep skillet, add a generous drizzle of oil. Once the oil is hot, dip the fish pieces in the batter and add to the pan. Cook 2-3 minutes on each side. Remove from the oil and place on paper towels.
6. Plate your dish
Place the cabbage in the tortillas. Add the fish pieces. Garnish with the pico de gallo and the sauce. Bon appetit!
2unitHaddock Loins
6unitWheat tortilla(s) 6in
0.5unitSliced red cabbage
30mlMayonnaise
5mlGround Chipotle
1unitLime
0.5unitCilantro
0.5unitYellow Onion(s)
1unitTomato(es)
95mlSpice Mix (all-purpose flour,baking powder,cornstarch)
What you need
Pan, bowls, paper towels.
667 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
102g
34%
fat
12g
18%
cholesterol
3mg
1%
fiber
6g
24%
protein
36g
saturated
3g
15%
sodium
642mg
27%
sugar
6g
trans
0g