Recipe by www.cooked.comVisit website
Chris and I travelled up and down the coast of Baja California, in 2015, eating the best fish tacos known to man at crowded food carts dotted on street corners. The tacos were so cheap, one or two dollars, the fish fresh from the sea, coated in a crunchy light batter, garnished with shredded cabbage, and a choice of zingy, spicy and refreshing salsas. The taqueros here didn’t use digital thermometers, nor did they have deep-fat fryers. Years of cooking fish tacos had given them an instinctive knack of cooking the fish perfectly every time. This is our take on the Baja fish taco, and whilst it’s not a like-for-like copy (as that would be impossible) it uses the best of British produce to recreate a Baja classic.