- Prep Time: 10 minutes
- Cook Time: 10 minutes
Authentic Baja Fish Tacos - Food Truck Style!
A little chipotle mayonnaise, some pico de gallo salsa, a pinch of shredded cabbage, some fresh coriander, sliced radish and a squeeze of lime layered on warm corn tacos with lightly battered flathead fillets is exactly how you would be served Baja fish tacos from any Mexican food truck or cantina worth its salt. The batter is light, the fish meaty, the cabbage has a peppery crunch, the chipotle sauce is smoky and smooth. The red salsa provides just enough spice, trailed perfectly by a refreshing smack of lime juice! Transport yourself and patrons to the Baja coastline with this truly authentic dish.
A takeaway or dine in Mexican food experience par excellence! Ideal for larger cafes, pubs, clubs and restaurants.
- 600g Pacific West skinless flathead fillets cut into chunky bite size pieces
- 1 litre cooking oil
- 12 corn tortillas
- 125g plain flour - batter
- 1 tsp baking powder - batter
- 1 tsp fine chilli powder - batter
- 1 tsp salt - batter
- ½ tsp ground black pepper - batter
- 250ml Mexican beer - batter
- 5 ripe tomatoes, diced - pico de gallo
- ½ red onion, diced - pico de gallo
- Small handful of coriander leaves, chopped - pico de gallo
- 1 small jalepeño pepper, seeds removed and diced - pico de gallo
- Juice of half a lime - pico de gallo
- Salt and black pepper, to taste - pico de gallo
- Finely sliced red cabbage
- Sliced radish
- hot sauce
- Lime wedges
- Chipotle mayonnaise
For the batter
Sieve the flour into a mixing bowl along with the baking powder, chilli powder and pepper. Turn through with your fingers before adding the beer and whisking until the consistency of thick paint. Leave to rest for an hour.
For the Mexican fish tacos
Heat oil to 170C in a deep pan or fryer. Meanwhile, heat a non-stick frying pan and place the tortillas on the pan two at a time and warm until just lifting from the surface. Wrap in a clean tea towel to keep warm and moist.
Coat each piece of fish in the batter and submerge in the hot oil. Fry until golden brown, about two minutes. Transfer to a baking sheet or kitchen paper to drain.
To serve, place two pieces of fried fish in the centre of each tortilla, then add the other ingredients. My recommended order is: chipotle mayonnaise, pico de gallo, cabbage, radish, hot sauce and a squeeze of lime.
Note: for the chipotle mayonnaise (add a clove crushed garlic, a teaspoon chipotle paste, pinch of salt and squeeze of lime to a cup mayonnaise and mix until smooth)
For our fish tacos we use Pacific West’s wild caught skinless Flathead fillets but these can be alternated with Pacific West’s Hoki skinless fillets. Wild caught IQF fillets.