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Le Chaudron recipe

Tacos de poisson

Baja-style fish tacos

⏱ 30 minServes 4Easy420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 800 g (28 oz)skinless cod fillet
  • 12small corn tortillas15 cm / 6 in
  • 200 g (7 oz)all-purpose flour
  • 200 ml (¾ cup)cold lager
  • 1whole egg
  • 500 ml (2 cups)neutral vegetable oilfor frying
  • 300 g (11 oz)white cabbage, finely shredded
  • 2very ripe avocados
  • 3limes
  • 200 g (7 oz)thick crème fraîche
  • 100 g (3½ oz)mayonnaise
  • 1 tbspsriracha
  • 1large bunch of fresh cilantro
  • 1red onion
  • 150 g (5 oz)red salsa
  • 2 tbspsmoked paprika
  • 1 tbspground cumin
  • 1 tspcayenne pepper
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 800 g (28 oz) skinless cod fillet
  • 12 small corn tortillas 15 cm / 6 in
  • 200 g (7 oz) all-purpose flour
  • 200 ml (¾ cup) cold lager
  • 1 whole egg
  • 500 ml (2 cups) neutral vegetable oil for frying
  • 300 g (11 oz) white cabbage, finely shredded
  • 2 very ripe avocados
  • 3 limes
  • 200 g (7 oz) thick crème fraîche
  • 100 g (3½ oz) mayonnaise
  • 1 tbsp sriracha
  • 1 large bunch of fresh cilantro
  • 1 red onion
  • 150 g (5 oz) red salsa
  • 2 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tsp cayenne pepper
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large deep skillet or deep fryer1 cooking thermometer1 large bowl (for the batter)1 large skillet for warming the tortillas1 whisk1 chef’s knifeMedium saucepanPlastic wrapBlack peppercorns

03 — Method

  1. FISH TACOS are a classic from Mexico's BAJA CALIFORNIA: crisp battered fish in corn tortillas with cabbage slaw and sauces.
  2. Remove every bone from the 800 g (1¾ lb) cod with fish tweezers. Cut into even sticks 3 cm (1¼ in) long and 2 cm (¾ in) thick so they fry quickly and evenly.
  3. Season the cod all over with salt and pepper. Sprinkle with smoked paprika, ground cumin and cayenne. Let stand 15 minutes in the fridge.
  4. Make the tempura-style BATTER in the large bowl: whisk the all-purpose flour, VERY COLD lager, egg, salt and pepper. It should be THIN. The cold beer is what makes it light and crisp.
  5. Make the SLAW: shred the 300 g (10½ oz) cabbage VERY finely on a mandoline. Slice the red onion into thin half-rings and soak 5 minutes in cold water. Toss the cabbage, onion, juice of 1 lime, salt and chopped cilantro.
  6. Make the CREAM SAUCE: mix the crème fraîche (or sour cream), mayonnaise, sriracha, juice of 1 lime, salt and pepper. Peel the 2 ripe avocados and slice thinly, 5 mm (¼ in).
  7. Heat the oil in the large deep skillet or fryer to exactly 180°C (350°F). Dip the cod sticks in the batter to coat evenly. Fry 4 minutes, turning, until golden. Drain on paper towels.
  8. Warm the 12 corn tortillas in the large dry skillet, 30 seconds per side. FILL each one: slaw, 1-2 pieces of fried fish, avocado slices, spicy cream sauce, salsa, fresh cilantro and lime wedges. Serve right away.

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CategoryMain dishes