Baja-Style Fish Tacos

From the moment we all had these in LA from Ricky and his Fish Taco van we knew they had to become a Big Night In. The crispy battered fish, soft tacos, fresh pico de gallo and white sauce make for the perfect balance... and they're fun to construct at the table. DIY food!

Servings

Total time

minutes

Cuisines

Mexican

Ingredients

2 tomatoes (large, deseeded & diced)
2 tbsp onion (finely diced)
1 lime
1 green chilli
2 tbsp coriander (chopped)
1 pinch salt
pepper
4 tbsp mayonnaise
4 tbsp sour cream
4 tbsp milk
1 pinch salt
pepper
120 g plain flour
½ tsp baking powder
180 ml water
1 tbsp dried oregano
1 tbsp mayonnaise
1 tbsp american mustard
500 g lard (for frying)
400 g cod
4 tbsp plain flour
1 pinch salt
pepper
12 flour tortillas (or corn)
1 lime
1 iceberg lettuce
2 cucumber
4 green eating apples
100 g caster sugar
100 ml water
1 bunch fresh mint
2 limes
ice

Method

Wash, chop and mix all of the ingredients for the pico de gallo and season with salt, pepper and lime juice to taste.
Whisk the white sauce ingredients up in a small bowl.
Sieve the flour and baking powder into a large bowl, then slowly whisk in the water until you have a smooth batter. Stir through the mustard, oregano and mayonnaise until equally combined. Heat the lard in a pan to 180°C.
Remove any skin and bones from the fish fillets and cut into finger-sized goujons. Season with salt and pepper, then dust in the flour and dip into the batter. Deep fry the battered goujons a few at a time in the lard for 2-3 minutes until golden and crispy on the outside and soft, flaky fish inside. Drain on kitchen paper to get rid of excess grease.
Warm the tortillas and place some shredded iceberg in the base of each. Pile in a few crispy goujons, scatter the pico de gallo on top and drizzle over the white sauce. Squeeze over a little lime to finish and serve with an ice cold Agua Freshca (we went for cucumber, apple, mint and lime) or beer!