La Banderita Battered Fish Tacos | Justine Schofield Recipe

Ingredients

• 4 x La Banderita Soft Taco flour tortillas
• Vegetable oil, for frying
• 4 x 150g (approx.) flathead fillets, skin removed and pin-boned
• 225g plain flour, plus extra for dusting
• 1 tbs. baking powder
• 375ml beer, chilled
• Lime, to serve
• 3 tbs. sour cream
• 3 tbs. Greek-style yoghurt
• 1 tbs. chipotle in adobo sauce, chilli chopped
• Zest and juice of 1 lime
• 1/2 clove garlic, minced
• 1/2 red onion, thinly sliced
• 1 carrot, peeled and julienned
• 1/4 savoy cabbage, finely shredded
• 3 sprigs of parsley, finely chopped
• Salt and pepper