KoMex Fish Tacos with Crispy Greens
Fish tacos with Korean flavours, radishes, sugar snaps and cabbage.
Ingredients
Number of portions
20 Santa Maria Tortillas, 6”
Oil for deep frying
200 ml corn- or potato starch
2 tbsp Santa Maria Gochugaru Chili
1 kg cod fillet, or other white fish, cut into 100 g pieces
100 g radishes, finely shredded
100 g sungar snaps, sliced lengthwise
500 g cabbage, finely sliced
Gochugaru Mayo (separate recipe)
How to prepare
Fold the tortillas into small pockets. Heat them in a hot pan to make the tortillas keep the shape. Then put aside.
Heat the oil to 175°C.
Pour the potato flour into a bowl or plate together with the Gochugaru Chili and stir. Put the pieces of fish in the batter. Cover the fish with flour mixture then put on parchment paper.
Deep-fry the fish for about 2–3 minutes. Then let it drain.
Put cabbage, sugar snaps and radishes in the prepared tacos. Add the fish and serve with Gochugaru Mayo at the side.
Recipe categories
Food