Fish tacos with tabasco tomato salsa

Name: fish tacos with tabasco tomato salsa
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 500 ml peanut oil; 3 Tasty vine tomato; 1 el tabasco red peppersauce bottle of 60 ml; el lime juice; 3 candy cucumber; 100 g wheat flour; 1 el ground chipotle spreader; 1 tl salt; 200 ml sparkling mineral water; 3 ice cubes; 8 taco shell; 500 g fresh haddock; 200 g chilled guacamole; 200 g romaine lettuce

Tacos filled with guacamole, romain lettuce, cucumber and fried haddock in a batter of flour, ground chipotle and water with a salsa of tomatoes, tabasco and lime juice.

Ingredients

Kitchen Stuff

1 kitchen thermometer
1 fryer or large pan
1 whisk
1 paper towel

Directions

Preheat the oven to 180 ° C. Heat the oil in the (frying) pan to 170 ° C.
Meanwhile, grate the tomatoes with a coarse grater. Mix the tabasco and lime juice through the tomato grater and let stand.
Cut the cucumber into thin slices.
Mix the flour, ground chipotle and salt in a large bowl. Stir in the water and the ice cubes with a whisk.
Bake the taco shells for about 5 minutes in the middle of the oven.
Check the temperature of the oil in the (frying) pan with the kitchen thermometer. Meanwhile, cut the fish into 2 cm pieces.
Pour 1/3 of the fish through the batter and fry in 3 min. Until golden brown and done. Drain on kitchen paper.
Bake the rest of the fish in two more parts. Remove the taco shells from the oven.
Spread the guacamole, lettuce and cucumber over the taco shells, scoop some fish and sprinkle with the tomato salsa.