Baja fish tacos
“I like using red cabbage as a garnish. It’s always refreshing, and adds the perfect crunch to a dish.”
Ingredients
- 250g sour cream
- 30g pickled jalapenos, finely chopped, plus extra, finely chopped, to serve
- 2 avocados
- Juice of 1/2 lemon
- Vegetable oil, to deep-fry
- 4 x 200g firm white skinless fish fillets (such as rock ling, barramundi or snapper), cut into strips
- Soft corn tortillas and lime wedges, to serve
Pickled onions
- 200ml white vinegar
- 1 tsp caster sugar
- 2 red onions, thinly sliced (we used a mandoline)
Coleslaw
- 400g red cabbage, thinly sliced (we used a mandoline)
- 1 carrot, coarsely grated
- 1/2 cup finely chopped coriander
- Juice of 1 lemon
- 2 tbs extra virgin olive oil
Batter
- 2 cups (300g) plain flour, plus extra to coat
- 1 tsp bicarb soda
- 400ml cold lager beer
Method
1.For the pickled onions, place vinegar, sugar and 1 tsp fine salt in a small saucepan. Bring to the boil, add onion and remove from heat. Set aside in the fridge.
2.Combine sour cream and jalapenos in a medium bowl. Top with extra jalapenos and set aside in the fridge. Slice avocado and sprinkle with lemon juice. Season with salt flakes and freshly ground black pepper. Set aside.
3.For the coleslaw, place all ingredients in a large bowl, season with salt flakes and toss until well combined. Set aside. For the batter, place flour, bicarb and 1 tsp fine salt in a large bowl. Make a well in the centre. Slowly pour in beer, whisking until a smooth batter forms.
4.Half-fill a large saucepan with vegetable oil and heat over high heat until 190°C (test by dropping a bit of batter into the oil; if it floats and sizzles, the oil is hot enough). Coat fish strips in extra flour, then coat in batter, shaking off excess. Deep-fry fish in batches for 3-4 minutes until golden brown. Remove from oil, drain on paper towel and season with salt flakes.
5.Heat corn tortillas in a large dry frypan over high heat for 20 seconds each side. Build your tacos with fish, pickled onion, jalopeno sour cream, sliced avocado and coleslaw. Serve with lime wegdes.