Informations supplémentaires
25 min.
|
543 kcal
|
easy
|
|
Printable version
1. Setup
Caution spicy pepper! If you have sensitive skin, use gloves to handle the ingredient. Remove the seeds for a milder taste. Slice the shallot. Chop the chili pepper and the lettuce. Cut the cucumber into cubes. Cut the lime in half. Separate the cilantro leaves from the stems. On a separate board, cut the cod into pieces.
2. Make the pickled shallots
In a bowl, combine the shallots with 2 tbsp of vinegar, 2 tbsp of hot water and 1 tsp of sugar. Add a pinch of salt and mix well
3. Make thee sour cream and spice mixture
In a bowl, combine half of the sour cream with the spice blend and 2-3 tbsp of water. Season with salt and pepper and mix well.
4. Cook the fish
In a deep pan, add about an inch of vegetable oil. Once the oil is hot, dip the pieces of fish in the sour cream mixture and add to the hot oil. Cook 2-3 minutes on each side. Remove and place on paper towels.
5. Make the sauce
In a bowl, combine the rest of the sour cream, the mayonnaise and the juice of half a lime.
6. Plate your dish
Heat up tortillas if desired. Garnish the tortillas with the lettuce, the pieces of fish, the cucumbers, the cilantro leaves, the sauce and the chili peppers, to taste (be careful! Spicy). Bon appétit!
6unitWheat tortilla 6in
2unitCod Sirloin(s)
1unitShallot
1unitLime
1unitCilantro
2unitSour Cream
1unitFresh Chili Pepper
1unitLebanese Cucumber(s)
30mlMayonnaise
1unitBoston Lettuce
45mlSpice Mix(cornstarch,garam massala powder,garlic powder,turmeric powder)
What you need
Bowls, pan, paper towel.
543 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
68g
23%
fat
15g
23%
cholesterol
0mg
fiber
4g
16%
protein
34g
saturated
4g
20%
sodium
649mg
27%
sugar
3g
trans
0g