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Booch Battered Fish Tacos

by Hannah Singleton

Prep Time

25-30 min

Cook Time

10-15 min

Serves

Jump to Recipe

Nothing says summer like beer-battered fish tacos. They're crispy, zesty, salty and spicy, but not too crash-hot for your health. If you want something that's a little on the lighter side, our Booch Battered Fish Tacos are your new go-to!

To really turn this meal into a fiesta, add a generous squeeze of lime, freshly diced chilis and Mango Salsa. Bonus points if you make your own Tartar Sauce and Guacamole!

Image credit: Nexba

The good stuff you'll get:

Nexba Elderflower & Lemon Kombucha: Instead of beer, we’ve used kombucha to make these Battered Fish Tacos. That means they’re alcohol free, sugar free, full of probiotics and absolutely delicious!
Mayonnaise: Let’s be real, mayo isn’t usually thought of as a health food. In saying that, a good quality organic store-bought version contains omega 3 fats, Vitamin E (good for skin health) and Vitamin K (for strong bones). The main thing to consider when buying mayonnaise is choosing a good quality brand that uses minimal preservatives/additives. Getting in the habit of reading food labels is always a good start!
Halibut fish: Halibut is well known for its firm texture and subtle taste which makes it a popular choice for making battered fish dishes. It is a good source of protein and is rich in vitamins and minerals including selenium, vitamin D and numerous B vitamins.

'Booch Battered Fish Tacos

Prep time 25-30 min Cook time 10-15 min Serves 8

Ingredients

Kombucha Batter

1 cup all-purpose flour
1 tsp salt
1 tsp pepper (add to taste)
1 tsp paprika
1 egg, whisked
1 cup Nexba Elderflower & Lemon Kombucha

Cream Sauce

1/3 cup mayonnaise
1/3 cup sour cream
3 tbsp Nexba Elderflower & Lemon Kombucha
1 tsp lemon zest
Salt and pepper (add to taste)

Tacos

Olive oil, to fry
3/4 cup all-purpose flour
Salt and pepper (add to taste)
800 grams halibut, sliced
16 mini tortillas (warmed)
1/2 cup shredded cabbage
1 chilli, finely chopped (to garnish)
1 cup Summer Ready Mango Salsa
Lemon wedges, to serve

Method

Firstly, prepare the kombucha batter. Add flour, salt, pepper, paprika and egg to a large, shallow bowl, whisk to combine. Gradually add the kombucha whilst continually whisking. Set aside for 10-15 minutes.
To prepare the cream sauce, combine all ingredients in a medium sized mixing bowl. Mix well and set aside. This sauce keeps in the fridge for 4-5 days.
Rinse fish fillets under cold water and pat dry. Season both sides of the fish with salt and pepper.
Place oil in a large fry pan (approx. 3 cm depth of oil). Heat the oil until it starts to sizzle.
In a separate shallow bowl, add the flour, salt and pepper. Coat fish pieces in the flour. Then dip the fish fillets into the kombucha batter, ensuring both sides are well coated. Repeat this process for all fish fillets.
Place in the fry pan whilst oil is sizzling and fry for 4-5 minutes or until golden and crispy.
Line a plate with paper towels and transfer the fish fillets to drain excess oil.
Arrange tortillas flat and add fish, cream sauce, cabbage, chilli, mango salsa and lemon wedges.

Serve with

Summer Ready Mango Salsa, Punchy Probiotic Guacamole and Easy Peasy Tartar Sauce.