Bajas fish tacos with tequila lime cream

Bajas fish tacos with tequila lime cream

Ingredients

Salsa

• 4 jam tomatoes, diced
• 30ml (2 tbsp) fresh coriander, chopped
• Red onion, minced
• 5ml (1 tsp) garlic, minced
• 1 jalapeno chilli, seeded and minced
• Juice of 1 lime
• Salt and pepper, to taste
• Tequila lime cream
• 45ml (3 tbsp) tequila
• Juice of 1 lime
• 250ml (1 cup) sour cream
• 60ml ( cup) milk
• 10ml (2 tsp) garlic, minced
• 2.5ml ( 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 (1 cups) ice water
• 200g (1 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 ( cup) shredded red cabbage
• 45ml (3 tbsp) fresh coriander, chopped
• 60ml ( cup) red onion, very thinly sliced
• 8 taco shells

Method

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

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

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

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.

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 they adhere to the fish. Carefully deep-fry the fish in hot oil until light golden brown, keeping the pieces separated. Remove and drain on paper towels.

Mix the cabbage, coriander and onion and spoon into the taco shells. Add fish and serve topped with salsa and tequila lime cream.

Serves 4