Tempura Fish Tacos

May 7, 2012 Updated: October 1, 2015
Tempura fish tacos
Deep fried ling cod tacos with tomato and mango salsa. (Sandra Shields/The Epoch Times)

These delicious, easy-to-make fish tacos are composed of cod and veggies folded in a flour tortilla. The delicate batter on the fried fish adds flavour, along with a topping of shredded cabbage and tomato mango salsa. However, they are not very spicy, so if you like lots of heat, add more chilies or your favourite spices. Have all the ingredients ready to assemble before making the batter and frying the fish.

Fish Tacos

Serves 4 (3 tortillas each)

500 g (1 lb) fresh halibut or cod, cut into even-sized sticks to fit along the centre of the tortilla
1 package Tempura batter mix
Vegetable oil for frying
1 dozen medium soft flour tortillas,
375 mL (1 1/2 cup) green cabbage, finely shredded
1 lime
Salt and pepper to taste

Preheat oven to 150º C (300º F). To heat and soften tortillas, wrap in foil and place in the oven for approximately 10 minutes.

Pour vegetable oil in a heavy medium-sized pot until it is approximately 2.5 cm (1 inch) deep. Heat over medium-high heat to 190º C (375º F). Have all ingredients ready before making the batter and frying the fish.

In a medium bowl mix the tempura batter by following the instructions on the package. Dip pieces of fish into the batter and cook until golden brown, about 4-5 minutes on each side, depending on the thickness of the fish. Drain the fish on paper towelling.

To assemble, place a piece of fish on each warmed tortilla and add shredded cabbage and some tomato and mango salsa. Sprinkle fresh lime juice over taco and add a sliver of fresh lime on top. Salt and pepper to taste. Serve immediately.

Tomato and Mango Salsa

2 large tomatoes, diced small
125 mL (1/2 cup) mango, finely diced
5 mL (1 tsp) Jalapeno chili, seeds removed, finely minced
5 mL (1 tsp) fresh lime juice

Mix together all salsa ingredients and set aside.