Fish tacos with guacamole recipe
 Rick Stein deep-fries seabass to pop in tortillas wraps with a cracking guacamole and salsa. This recipe is one to bookmark! 1 red onion, finely chopped5 tomatoes, skins and seeds removed, finely chopped 3-4 chillies, seeds removed and finely chopped1 tsp sugar1 lime, juice only4 tbsp chopped fresh corianderpinch salt 1 red onion, finely chopped 5 tomatoes, skins and seeds removed, finely chopped 3-4 chillies, seeds removed and finely chopped 1 tsp sugar 1 lime, juice only 4 tbsp chopped fresh coriander pinch salt 1 large avocado, peeled, halved, stone removed1 green chilli, seeds removed1 lime, juice only2 spring onions, chopped1 tbsp chopped fresh coriander3 tbsp vegetable oil½ tsp salt 1 large avocado, peeled, halved, stone removed 1 green chilli, seeds removed 1 lime, juice only 2 spring onions, chopped 1 tbsp chopped fresh coriander 3 tbsp vegetable oil ½ tsp salt 2 x 325g/12oz sea bass, filletedsalt and freshly ground black pepper 225g/8oz plain flour2 free-range eggs200ml/7fl oz watersunflower oil, for deep-frying 2 x 325g/12oz sea bass, filleted salt and freshly ground black pepper 225g/8oz plain flour 2 free-range eggs 200ml/7fl oz water sunflower oil, for deep-frying 8 soft flour tortillas, warmed in an oven or microwave225g/8oz iceberg lettuce, finely shredded300ml/10 oz soured cream 8 soft flour tortillas, warmed in an oven or microwave 225g/8oz iceberg lettuce, finely shredded 300ml/10 oz soured cream Method For the salsa, place all of the salsa ingredients together into a bowl and mix well to combine. Set aside. For the guacamole, place all of the guacamole ingredients together into a food processor and blend until smooth.For the tacos, slice the fish fillets into strips 1cm/½in wide and season with salt and freshly ground black pepper. (You can use the rest of the fish for making fish stock, or for another recipe.) Place the flour, eggs, water and a pinch of salt into a food processor and blend until smooth.Heat a deep-fat fryer to 190C/375F. Alternatively, half-fill a deep, thick-based pan with the sunflower oil and heat until a cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the strips of fish into the batter, then fry in batches in the oil for 3-4 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper. To serve, lay the tortilla wraps down flat on a plate or flat surface and place some lettuce leaves down the centre of each wrap. Arrange the fried fish over the lettuce, then spoon over some salsa and soured cream. Fold in the sides, roll up as tightly as you can and serve each taco with a dollop of guacamole. For the salsa, place all of the salsa ingredients together into a bowl and mix well to combine. Set aside. For the salsa, place all of the salsa ingredients together into a bowl and mix well to combine. Set aside. For the guacamole, place all of the guacamole ingredients together into a food processor and blend until smooth. For the guacamole, place all of the guacamole ingredients together into a food processor and blend until smooth. For the tacos, slice the fish fillets into strips 1cm/½in wide and season with salt and freshly ground black pepper. (You can use the rest of the fish for making fish stock, or for another recipe.) For the tacos, slice the fish fillets into strips 1cm/½in wide and season with salt and freshly ground black pepper. (You can use the rest of the fish for making fish stock, or for another recipe.) Place the flour, eggs, water and a pinch of salt into a food processor and blend until smooth. Place the flour, eggs, water and a pinch of salt into a food processor and blend until smooth. Heat a deep-fat fryer to 190C/375F. Alternatively, half-fill a deep, thick-based pan with the sunflower oil and heat until a cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat a deep-fat fryer to 190C/375F. Alternatively, half-fill a deep, thick-based pan with the sunflower oil and heat until a cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the strips of fish into the batter, then fry in batches in the oil for 3-4 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Dip the strips of fish into the batter, then fry in batches in the oil for 3-4 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper. To serve, lay the tortilla wraps down flat on a plate or flat surface and place some lettuce leaves down the centre of each wrap. Arrange the fried fish over the lettuce, then spoon over some salsa and soured cream. Fold in the sides, roll up as tightly as you can and serve each taco with a dollop of guacamole. To serve, lay the tortilla wraps down flat on a plate or flat surface and place some lettuce leaves down the centre of each wrap. Arrange the fried fish over the lettuce, then spoon over some salsa and soured cream. Fold in the sides, roll up as tightly as you can and serve each taco with a dollop of guacamole.