Ingredients for the dough:
5g baking powder
60 ml of beer
Ingredients for spicy mayonnaise:
15 ml TABASCO® Pepper Sauce
15 ml of lime juice
Ingredients on the filling:
15 ml TABASCO® Jalapeño Sauce
25 ml of lime juice - to taste
15-30 g of white cabbage cut into narrow strips
1 avocado sliced into strips
75 g of feta cheese
25 g of sliced fresh coriander - or parsley
40 g of radish
300g fillet of preferred fish (eg trout)
10 pcs (or 5 pcs - depending on the thickness) of tortillas with a diameter of 16 cm
Mix all the ingredients for the hot mayonnaise.
Mix all the ingredients on the filling and taste, taste as needed.
Mix all the dry ingredients for the dough, add the beer, mix thoroughly until the dough rises.
We wrap the diced fish fillet in a little flour and wrap it in a pastry.
We roast until golden.
Let's heat the torillas in the oven to soften them.
We cover 2 pieces of tortillas, so we create a 2-layer tortilla to prevent it from getting wet. If we have tortillas thick enough, we will skip this step.
Add the filling, fried fish fillet and spicy mayonnaise to the tortillas.