Loaded Beer Battered Fish Tacos
Preparation Time: 5 min
Cooking Time: 19 min
Serves 4
INGREDIENTS
- 1 pack Gorton’s Beer Battered Fish Fillet
- 3 radishes, sliced
- 1 medium tomato, diced
- 1/2 cup basil, roughly chopped
- Reese Prepared Horseradish, to drizzle
- 1/2 cup cilantro, roughly chopped
- Lime
- 3 red onions, diced
- ½ cup white spirit vinegar
- 1 tbsp sugar
- 2 tsp salt
- Soft tacos
- Guacamole
- Sour cream
- Fresh chopped chillies
- Fresh coriander/cilantro
DESCRIPTION
Taco Tuesdays made mess-free and stress-free! Load up your crispy battered fish fillets tacos, and top it off with an extra kick of delicious heat and flavor from Reese Horseradish.
DIRECTIONS
1. Preheat oven to 450˚F.
2. Arrange fish fillets on metal baking pan.
3. Bake 17-19 minutes total*. Flip after 12 minutes. For extra crunch or cooking more than 4 fillets, add 3 minutes to the cooking time.
4. To make the ‘quick-pickled’ red onions, heat the vinegar, sugar and salt in a microwave-safe container for 2 minutes and stir to ensure the sugar has dissolved.
5. Pour the hot vinegar over the sliced onions and allow to sit for 10 minutes.
6. Toss the tomato and basil into a small dish with a squeeze of lime. Mix and set to the side for assembly.
7. Assemble the tacos and drizzle with Reese Horseradish.
2. Arrange fish fillets on metal baking pan.
3. Bake 17-19 minutes total*. Flip after 12 minutes. For extra crunch or cooking more than 4 fillets, add 3 minutes to the cooking time.
4. To make the ‘quick-pickled’ red onions, heat the vinegar, sugar and salt in a microwave-safe container for 2 minutes and stir to ensure the sugar has dissolved.
5. Pour the hot vinegar over the sliced onions and allow to sit for 10 minutes.
6. Toss the tomato and basil into a small dish with a squeeze of lime. Mix and set to the side for assembly.
7. Assemble the tacos and drizzle with Reese Horseradish.