Elevate taco night with this three-in-one recipe that easily translates into a gluten-free feast!

Serves 6 | Prep & Cook 90 mins

175g plain (all-purpose) flour (use gluten-free flour to make it gluten free)
75g cornflour (cornstarch)
1 tsp baking powder
1 Tbsp ground cumin
1 Tbsp ground coriander
2 tsp smoked paprika
1 tsp chilli powder
1kg skinless, boneless, firm white fish (I like hake, cod or haddock)
18 small tortillas (use corn tortillas to make it gluten free)
Light rapeseed, vegetable or sunflower oil, for frying
330ml cold beer or sparkling water (pale ale or lager work best; use a gluten free beer or sparkling water to make it gluten free)
Lime wedges, to serve
Sea salt and freshly ground black pepper
For the pickled onion
1 red onion
Juice of 1 lime
For the chipotle yogurt
3–4 tsp chipotle paste (depending on how spicy you like it)
300g Greek yogurt

To make the pickle, very finely slice the red onion and scrape into a small bowl with the lime juice. Season with a good pinch of salt. Scrunch the onion into the lime juice – this will encourage it to soften and quickly pickle. Set aside.

For the chipotle yogurt, mix the ingredients together in a second small bowl, season to taste and set aside.

Measure the flour, cornflour, baking powder and spices into a large bowl. Season well and stir together.

Pat the fish dry with paper towels, then cut into roughly bite-sized pieces. Season.

Heat a large, high-sided frying pan over a high heat. Fry the tortillas until they are a little charred in places, then wrap them in a clean tea towel or inside some foil to keep warm.

Pour the oil into the same frying pan to a depth of 2.5cm. Heat over a medium–high heat until the oil is visibly shimmering (if you have a digital thermometer, you want it to be 180°C). If you don’t have a thermometer, you can drop a small piece of tortilla into the oil to test the heat; it should brown in 20 seconds.

While the oil is heating, pour the beer or water into the spiced flour mix and whisk until you have a thin, smooth batter. Line a roasting tray with paper towels.

Working in batches, dunk the fish pieces into the batter, then carefully lower into the oil. Fry, turning halfway, for around 1–2 minutes until crisp and golden, and the fish is cooked through. Using a slotted spoon, transfer to the paper-towel-lined tray and sprinkle with salt. Repeat until all the fish has been fried.

Serve the fish tacos with the lime wedges, tortillas, chipotle yogurt and pickled onions for a true taco feast.

Hot tip: If you’ve got any leftover fish, it actually reheats super well. Line a baking tray with baking paper, then bake the fish in the oven at 220°C for 10 minutes.