Nothing says summer like beer-battered fish tacos. They’re crispy, zesty, salty and spicy, but not too crash-hot for your health. If you want something that’s a little on the lighter side, our Booch Battered Fish Tacos are your new go-to!

To really turn this meal into a fiesta, add a generous squeeze of lime, freshly diced chilis and Mango Salsa. Bonus points if you make your own Tartar Sauce and Guacamole!

Image credit: Nexba

Ready to enjoy the refreshingly satisfying health benefits of Nexba Kombucha?

Shop the Nexba Kombucha Range!

[gallery]

Images

[videos]

[difficulty]

medium

[serving]

4

[blurb]

[ingredients]

Kombucha Batter

1 cup all-purpose flour
1 tsp paprika
1 egg, whisked
1 cup Nexba Elderflower & Lemon Kombucha

Cream Sauce

1/3 cup organic whole mayonnaise
1/3 cup sour cream
3 tbsp Nexba Elderflower & Lemon Kombucha
1 tsp lemon zest

Tacos

Olive oil, to fry
3/4 cup all-purpose flour
800 grams halibut, sliced
8 mini tortillas (warmed)
1/2 cup shredded cabbage
1 chilli, finely chopped (to garnish)
Lemon wedges, to serve

[time]

25-30min

[method]

Firstly, prepare the kombucha batter. Add flour, salt, pepper, paprika and egg to a large, shallow bowl, whisk to combine. Gradually add Nexba Elderflower & Lemon Kombucha whilst continually whisking. Set aside for 10-15 minutes.
To prepare the cream sauce, combine all ingredients in a medium sized mixing bowl. Mix well and set aside. This sauce keeps in the fridge for 4-5 days.
Rinse fish fillets under cold water and pat dry. Season both sides of the fish with salt and pepper.
In a separate shallow bowl, add the flour, salt and pepper. Coat fish pieces in the flour. Then dip the fish fillets into the kombucha batter, ensuring both sides are well coated. Repeat this process for all fish fillets.
Place oil in a large fry pan (approx. 3 cm depth of oil). Heat the oil until it starts to sizzle.
Place in the fry pan whilst oil is sizzling and fry for 4-5 minutes or until golden and crispy.
Line a plate with paper towels and transfer the fish fillets to drain excess oil.
Arrange tortillas flat and add fish, cream sauce, cabbage, chilli, mango salsa and lemon wedges.

Serve with Summer Ready Mango Salsa, Punchy Probiotic Guacamole and Easy Peasy Tartar Sauce.

[whats_inside]

Title	Description	Image
Nexba Elderflower & Lemon Kombucha	Instead of beer, we’ve used kombucha to make these Battered Fish Tacos. That means they’re alcohol free, sugar free, full of probiotics and absolutely delicious!
Mayonnaise	Let’s be real, mayo isn’t usually thought of as a health food. In saying that, a good quality organic store-bought version contains omega 3 fats, Vitamin E (good for skin health) and Vitamin K (for strong bones). The main thing to consider when buying mayonnaise is choosing a good quality brand that uses minimal preservatives/additives. Getting in the habit of reading food labels is always a good start!
Halibut fish	Halibut is well known for its firm texture and subtle taste which makes it a popular choice for making battered fish dishes. It is a good source of protein and is rich in vitamins and minerals including selenium, vitamin D and numerous B vitamins.

Booch Battered Fish Tacos

Difficulty

medium

Serves

portions

Time

25-30min

Posted by nexbaau on 12th Apr 2021

Ingredients

Kombucha Batter

1 cup all-purpose flour
1 tsp paprika
1 egg, whisked
1 cup Nexba Elderflower & Lemon Kombucha

Cream Sauce

1/3 cup organic whole mayonnaise
1/3 cup sour cream
3 tbsp Nexba Elderflower & Lemon Kombucha
1 tsp lemon zest

Tacos

Olive oil, to fry
3/4 cup all-purpose flour
800 grams halibut, sliced
8 mini tortillas (warmed)
1/2 cup shredded cabbage
1 chilli, finely chopped (to garnish)
Lemon wedges, to serve

Method

Firstly, prepare the kombucha batter. Add flour, salt, pepper, paprika and egg to a large, shallow bowl, whisk to combine. Gradually add Nexba Elderflower & Lemon Kombucha whilst continually whisking. Set aside for 10-15 minutes.
To prepare the cream sauce, combine all ingredients in a medium sized mixing bowl. Mix well and set aside. This sauce keeps in the fridge for 4-5 days.
Rinse fish fillets under cold water and pat dry. Season both sides of the fish with salt and pepper.
In a separate shallow bowl, add the flour, salt and pepper. Coat fish pieces in the flour. Then dip the fish fillets into the kombucha batter, ensuring both sides are well coated. Repeat this process for all fish fillets.
Place oil in a large fry pan (approx. 3 cm depth of oil). Heat the oil until it starts to sizzle.
Place in the fry pan whilst oil is sizzling and fry for 4-5 minutes or until golden and crispy.
Line a plate with paper towels and transfer the fish fillets to drain excess oil.
Arrange tortillas flat and add fish, cream sauce, cabbage, chilli, mango salsa and lemon wedges.

Serve with Summer Ready Mango Salsa, Punchy Probiotic Guacamole and Easy Peasy Tartar Sauce.

Share your creations with #Nexba

What's Inside

Mayonnaise

Let’s be real, mayo isn’t usually thought of as a health food. In saying that, a good quality organic store-bought version contains omega 3 fats, Vitamin E (good for skin health) and Vitamin K (for strong bones). The main thing to consider when buying mayonnaise is choosing a good quality brand that uses minimal preservatives/additives. Getting in the habit of reading food labels is always a good start!

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