Crispy Fish Tacos

Hellmanns
Prepare these incredible crispy fish tacos for Lent season, made with orly batter that gives them an irresistible crunchy touch. They are also accompanied by a sauce made with Hellmann's® Classic Mayonnaise, seasoned with sriracha sauce, soy sauce, and chili sauce.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 cup flour, for orly
  • 1 tablespoon Maizena® cornstarch, for orly
  • 1 tablespoon baking powder, for orly
  • 1 tablespoon salt, for orly
  • 1 tablespoon pepper, for orly
  • 1/4 cups beer, for orly
  • 4 fish fillets, cut into strips
  • vegetable oil, for frying
  • 4 tablespoons Hellmann's® real mayonnaise, for the sauce
  • 3 tablespoons Sriracha sauce, for the sauce
  • 1 tablespoon soy sauce, for the sauce
  • 1/4 cups sweet chili sauce, for the sauce
  • 2 tablespoons Tabasco sauce, for the sauce
  • 1 tablespoon lime, for the sauce
  • corn tortillas
  • chile flakes
  • Romaine lettuce, chopped
  • red onion, cut into strips
  • carrot, cut into strips
  • fresh cilantro, for garnish
  • lime, for serving
Preparation
10 mins
20 mins
Low
  • In a bowl, mix the flour with Maizena® Regular Corn Starch, baking powder, salt, and pepper, and gradually add the beer. Whisk until you obtain a consistent and homogeneous mixture.
  • Dip the fish strips into the previous preparation, drain the excess, and fry in a deep skillet with hot oil until golden brown. Remove excess fat with paper towels.
  • For the sauce, in a bowl mix Hellmann's® Classic Mayonnaise with sriracha sauce, soy sauce, chili sauce, Tabasco sauce, and lime juice. Cover the fish strips with this sauce and set aside.
  • Heat the tortillas on a griddle over medium heat. Assemble the tacos with the fish and serve with chili flakes, lettuce, red onion, carrot, cilantro, and lime.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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