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Preparation
17
1. For the chilli cream, mix the mayonnaise and sour cream in a small bowl and whisk until everything is thoroughly mixed. Season with lime
juice, salt, black pepper and chilli to taste.
2. Add all the ingredients of the Pico de Gallo to a separate bowl, and mix well. Leave to sit for at least 1 hour to allow the flavours to blend.
3. For the guacamole, mash the avocado pulp in a bowl. Mix in the remaining ingredients for the guacamole, and put them to one side.
4. Pour a small amount of vegetable oil into a small bowl. Separate the corn tortillas from each other, but leave them stacked. Coat the outer
edges of the tortillas with the oil. Place the frying pan on the stove, and heat a few tortillas at a time in it until they are soft and hot. Keep the
tortillas warm by wrapping them in a dry, clean tea towel or tortilla warmer.
5. Season the fish with salt and chilli powder.
6. Heat the pan over a medium heat, and pour ¼ cup of vegetable oil into the pan. Heat the oil until it shimmers but does not give off smoke. Add
the butter to the pan. Place a few pieces of fish in the oil, paying attention to keep them separate from one another, and cook them until they
are deep golden brown on one side (2-3 mins). Turn carefully and cook for a further 1 minute.
7. Place the fish on a warm plate lined with a kitchen towel, and sprinkle with salt. Repeat with the remaining pieces of fish.
8. Fill each tortilla with 3 pieces of fish (browned side up) and some kale. Drizzle the chilli cream over the fish. Serve with the guacamole, lime
wedges and hot sauce.
8 tacos
Ingredients
8 15 cm corn tortillas
¼ cup of vegetable oil, plus a little more for
warming up the tortillas, divided
1½ tsp chilli powder
Salt to taste
1 tbsp butter
450 g fillet of flounder, or any other fish
with firm white meat, skinned and de-
boned, cut across the meat fibres in 1.2 x
7.5 cm strips
2 cups of sliced kale, rinsed with cold
water and dried well
1 lime, cut into wedges
Mexican hot sauce according to taste
17


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