Fish Tacos

Method

1. To make the beer batter: Combine flour and salt in a large bowl. Blend the beer and egg in a separate bowl, then quickly stir into the flour mixture until combined with a few lumps remaining. Add Casazul oregano.
2. To make the Chilpotle mayo: Mix together lime juice and mayo in a medium bowl. Gradually stir in the Casazul chilpotle until consistency is slightly runny.
3. Cut the fish fillets in half lengthways, so you end up with long fingers. Dust fish pieces lightly with flour. Dip into beer batter, then fry in hot oil until crisp and golden brown. Drain on paper towels.
4. Building the tacos: Start with a warmed Casazul corn tortilla, lay down a base layer of Chilpotle mayo, top that with the fish, next add the red cabbage.
5. The rest is up to you… garnish with a fresh squeeze of lime, a sprig of fresh coriander, sliced avocado, or whatever you fancy.

Buen provecho!

Please check labels for allergen information.