2-3peppers and a little sauce from a can of chipotle peppers in adobo sauce
1lime (juice of)
Salt & pepper
Spicy avocado salsa
1ripe avocado (peel and stone removed)
1/2lime (juice of)
1-3serrano chillies (you decide how spicy) - seeded and chopped
Salt & pepper
For the chipotle cream salsa
Using a stick blender or food processor, blend all the ingredients together until smooth. Add a few Tablespoons of water to thin in down a little, to a double cream consistency. Decant into a squeeze bottle or bowl.
For the avocado salsa
Using a stick blender or food processor, puree all the ingredients until smooth. Add a few Tablespoons of water to thin it out to a double cream consistency. Decant to a squeeze bottle or bowl.
For the fish
Cut this fish into strips large enough to fit in a taco. Toss them into the flour to coat then shake off the excess.
Prepare the batter mix to the packet instructions and set aside.
Heat a pan with around 5-6 cm of oil until shimmering but not smoking around 190ºC/370ºF.
When the oil is hot, dip a strip of fish into the batter to fully coat, give a gentle wiggle to remove the excess and then place gently (away from yourself) into the oil. Do this with about 4 pieces at a time to avoid the oil reducing In temperature (it'll make them greasy) or crowding the pan where they'll stick together.
Fry for 4-5 minutes until golden brown and crisp. Remove and drain on paper towels. Repeat this process for the rest of the fish and then you're ready to serve!
Heat your tortillas in the microwave until just hot, then keep warm in a tortilla warmer or wrapped in a clean tea towel.
Serve the fish tacos in a bowl alongside the tortillas, cabbage, salsas, onion, cilantro/coriander and some fresh limes, plus any hot sauces you like. That's it, your job is done here! it's now the responsibility of your guests or family to create their tacos the way they want them.
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