Baja Fish Tacos

Baja Fish Tacos

These authentic flavours come straight out of Mexico. You know, it’s actually a pretty delicious place to cruise to. But before you go, get a taste at home with these tacos!


a fork, plate and spoon
SERVES
4
(2 per serving)
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TOTAL TIME
3 hours prep
30 min cook time
hand holding a serving platter
DIFFICULTY
3/5
Ingredients:
  • 450g white fish fillet, skinless
  • 55g corn starch
  • oil for deep frying
  • tortillas

MARINADE PASTE:

  • 6 cloves garlic
  • 2 serrano chili peppers
  • 1 small yellow onion
  • 1 bunch coriander stems
  • sea salt, to taste
  • sugar, to taste
  • ½ cup white vinegar

YEAST BATTER:

  • 340g all-purpose flour
  • 1 tsp yeast
  • 2 fresh eggs
  • ½ litre ice water

FINISHING SPRINKLE:

  • 1 tsp mint powder from dried mint leaves
  • 1 tsp granulated garlic powder
  • 1 tsp lime zest
  • ½ tsp sea salt

FOR SERVING:

  • chopped lettuce
  • tomato
  • salsa
  • pico de gallo
  • sour cream
  • guacamole
  • lime wedges
Here's how you do it:
  1. Blend all the marinade ingredients into a fine paste.
  2. Cut your fish into long pieces. Each piece should weigh about 85 grams.
  3. Okay, now marinate the fish! (Try to wait at least three hours before you continue.)
  4. Grind your mint into a fine powder (if it isn’t already).
  5. Make a batter by thoroughly mixing the yeast, fresh egg, flour and cold water.
  6. Stick the batter in a warm place for at least two hours. Give it time — it’s gotta rise.
  7. Dust the marinated fish with corn starch, dip each piece in the yeast batter and then deep fry in oil on a medium-high heat.
  8. Keep turning the pieces while frying to make sure they get an even, beautifully golden, crispy crust.
  9. Sprinkle some mint, garlic, sea salt and lime zest on the pieces of fish. Place each piece on a tortilla with chopped lettuce, tomato and pico de gallo. Serve it hot!
  10. Fancy bonus: Add some salsa, sour cream, guacamole and lime wedges on the side.
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