I call this Baja Fish tacos because it is loosely based on Baja fish tacos that originated in Baja California, Mexico. If you're a fish lover like myself and like a little kick with your food this is the recipe for you. It's one of the quickest most uncomplicated dishes to make and it is absolutely addictive. I absolutely adore Mexican food, it's sweet, sour, salty, creamy, crunchy, there are so many elements to Mexican cuisine that I love. This dish encompasses all of those elements. Whats not to like, crunchy lightly cooked fish with a little kick. This is always best served with a beverage of ice cold beers.
You will need:
For the fish
250g of cod loin cut into chunks
100g plain flour plus one tablespoon
150ml of beer
1/2 tsp of sea salt
1/2 tsp cumin
(vegetable oil to fry the fish in)
For the Chipotle Mayonnaise
3 tbsp of good quality mayonnaise
1 tbsp of honey
3 tsp of chipotle en adobo (available in most supermarkets)
3 tsp of Spanish smoked paprika (pimenton piccante)
1/2 tsp of maldon salt
1/2 tsp cumin
For the Salsa
3 medium tomatoes deseeded and diced
1/2 a red onion finely chopped
2 tablespoons of chopped coriander
1 tsp sugar
1/4 tsp of cumin
1/2 tsp of salt
1 finely chopped green chilli
The juice of one lime
For the Corn tortillas
150g of masa harina (fine milled maize flour)
150g plain flour
1/2 tsp salt
20ml olive oil
Firstly mix all of the ingredients for the tortillas in a bowl and knead for ten minutes until the dough is very pliable. Divide the dough into eight balls and on a floured surface roll each ball out until they are roughly 6 inches wide, I used a saucepan lid to cut around so that each tortilla is perfectly round.
In a dry frying pan cook each tortilla on high until each side is lightly browned. When cooked place inside a clean tea towel to keep warm. Set aside of later.
For the salsa, simply mix all of the ingredients together and allow to infuse.
For the chipotle mayonnaise, mix all the ingredients in a bowl, if you like a bit more of a kick add more chipotle chilli paste.
Cut the cod into chunks and dry throughly, season the fish with a pinch of salt and toss in the tablespoon of flour. Place a saucepan on high heat and pour enough vegetable oil into it so that it is at least a couple inches deep with oil.
In a bowl mix the batter ingredients until smooth and dip each piece of cod so that the cod is well covered. Drop a small blob of batter to check if the oil it hot enough. Fry the cod in batches, cooking five at a time so that you do not overcrowd the pan. Cook until golden. When cooked place onto kitchen paper to drain any excess oil.
I like to serve my taco with slices or ripe avocado.
On each taco place a little salsa onto a tortilla, with a smear of mayonnaise, a couple of slices of fish and a few slices of avocado. The best part about this dish is that no two tortillas are the same, some may be spicier, or creamier, but i'm sure you will love it.