Bajas fish tacos with tequila lime cream

This might just be our best Mexican lunch idea yet: deep-fried fish strips stuffed into crunchy taco shells and topped with tequila lime cream and salsa

Serves: 4

Salsa:

4 jam tomatoes, diced

30ml (2 tbsp) fresh coriander, chopped

red onion, minced

5ml (1 tsp) garlic, minced

1 jalapeño chilli, seeded and minced

Juice of 1 lime

Salt and pepper, to taste

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Tequila lime cream:

45ml (3 tbsp) tequila

Juice of 1 lime

250ml (1 cup) sour cream

60ml (¼ cup) milk

10ml (2 tsp) garlic, minced

2.5ml (½ tsp) ground cumin

30ml (2 tbsp) fresh coriander, minced

Salt and pepper, to taste

Fish:

Juice of 1 lime

15ml (1 tbsp) tequila

5ml (1 tsp) ground cumin

5ml (1 tsp) salt

5ml (1 tsp) black pepper

350g firm white fish, cut in 2.5cm pieces

Tempura batter:

2 large egg yolks

375ml (1½ cups) ice water

200g (1¾ cups) cake flour, sifted

Other ingredients:

110g tempura flour (or rice flour)

170g breadcrumbs (ideally Panko)

Oil, for deep-frying

250ml (1 cup) shredded white cabbage

125ml (½ cup) shredded red cabbage

45ml (3 tbsp) fresh coriander, chopped

60ml (¼ cup) red onion, very thinly sliced

8 tacos

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Method:

1) For the salsa, mix all the ingredients in a bowl and refrigerate for 1 hour.

2) For the tequila lime cream, mix all the ingredients in a bowl and refrigerate for 1 hour.

3) For the fish, combine the lime juice, tequila, cumin, salt, and pepper. Add the fish, toss to coat and marinate for 10 minutes.

4) For the tempura batter, place the egg yolks in a bowl and gradually add the iced water, whisking constantly. Add the cake flour all at once and stir briefly. It should be lumpy.

5) Remove fish from marinade, shake off excess, dust with the tempura or rice flour and dip in the tempura batter. Roll in breadcrumbs, pressing so that they adhere to the fish.

6) Carefully deep-fry the fish in hot oil until light golden brown, keeping the pieces separated. Remove and drain on paper towel.

7) Mix the cabbage, coriander and onion and spoon into the tacos.

8) Add the fish and serve topped with salsa and tequila lime cream.