Tempura Fish Cake Tacos


Ingredients for 2 tacos
  • Welna Tempura Batter Mix 30g (3 Tbsp)
  • Ice cold water 48g (3.2tbsp)
  • Tomato diced 75g (2.5oz)
  • Onion diced 20g (1tbsp)
  • Cilantro 2tsp
  • Lemon juice 1tsp
  • Green chili as needed
  • Cod 45g (1.5oz)
  • Red onion minced 15g (1 tbsp)
  • Flat Parsley 1/2 tbsp
  • Shaved potato 30g (1oz)
  • Welna Tempura Batter Mix 1 tbsp
  • 1/4 tsp salt
  • Frying oil as needed (13g)
  • Lettuce as needed 4 leaves (1oz)


  • Tortilla 2 sheets


  1. To make tempura batter combine Welna Tempura Batter Mix with cold water and mix till combined, do not over mix.
  2. To make salsa combine tomato, onion, cilantro lemon juice and green chili.
  3. For tempura cut cod into 1/2 inch dice. Mince red onions and parsley. Rinse shaved potato in cold water and pat dry.
  4. To evenly dust each ingredient with Welna Tempura Batter Mix , place 1 tbsp of Welna Tempura Batter Mix in a plastic bag, add cod, onion, parsley potato and salt. Add air and shake.
  5. Form into patty and dip into tempura batter to coat.
  6. Fry in 350 F oil till light gold.
  7. Wrap tortilla with lettuce, tempura fish cake, and salsa.