Fish Tacos with a Curry Mayo

Lately it's been warm and when the heat strikes, I crave fresh and light dishes.

This is one for the books.

The fish in this recipe is battered on a tempura technique, making it crunchy and not so heavy.

The home-made curry mayo its is both refreshing-lemony and earthy.

I also made them in a mini-form as I tend to lose my appetite as the weather warms up.

This recipe yields 5 mini-tacos & a cup of curry mayonnaise.

Ingredients:

1 Big Flour Tortilla (with a round cookie cutter make 5 smaller tortillas)

1/2 cup red cabbage (sliced)

1/2 cucumber (sliced)

5 cherry tomatoes (sliced in two)

1 fillet of any white fish (cut into 5 bite sizes pieces)

1 tablespoon tempura batter

1/2 cups of soda-water

2 whole eggs

3 tablespoons of lemon juiced

1 teaspoon of yellow curry

1/4 olive oil

Oil to fry

Salt and Pepper to taste

Directions:

1. Salt and pepper the fish, set aside. Pour the soda water into the tempura mixture and with a fork combine, do not over whisk.

2. Pre-heat oil for frying. Dip the fish into the batter and fry until golden brown. Let it rest on a plate covered with kitchen towel to drain the excess oil.

3. In a blender add: eggs, lemon juiced, curry, salt and pepper. Cover blender and start the blender on the lowest setting while drizzling the olive oil. Keep refrigerated.

4. When plating: each tortilla should be lined with cabbage, cucumber and tomato, drizzle a teaspoon of the curry mayo over each and add the fish and then again a teaspoon of the mayo on top of the fish. Wedges of lemon can be serve aside to squeeze on top, prior to eating.

Tips:

1. I used store bought tortillas (spinach), but you can use any other flavor.

2. The fish I used for this recipe was salted cod (rinsed and soaked 2 days prior to take the salt out).

3. Instead of the lemon vinegar it is also an option when making the mayo. I used curry, but any spice is appropriate. Cilantro and lime would have also been heavenly for this tacos.

Enjoy!