Fish tacos 'Ensenada'

1. 1

   To make the chipotle crema, mix the ingredients together with a pinch of salt in a small bowl and set aside.

2. 2

   To make the salsa, mix all the ingredients together with ½ teaspoon of salt in a small bowl, and set aside.

3. 3

   Heat the oil in a large heavy-based pan to 190C (CAUTION: hot oil can be dangerous. Do not leave unattended).

4. 4

   To make the batter, sift 200g/7oz of the flour, 1 teaspoon of salt and the baking powder into a large bowl. Whisk in the lager until smooth. Tip the remaining100g/3½oz flour into a small bowl and season well with salt and pepper.

5. 5

   In batches, coat the fish in the seasoned flour, shake off the excess, then dip into the batter. Fry each piece for 2-3 minutes, until crisp and golden-brown. Repeat until all the fish is cooked. Drain each batch on kitchen paper to remove any excess oil. Sprinkle lightly with salt.

6. 6

   Warm the tortillas in a dry frying pan, microwave or oven.

7. 7

   Serve the fish immediately in the warm tortillas, with the cabbage, avocado, salsa and sauces on the side.

Per 100 grams

Nutrition values are estimates. - means data is unavailable.