Crisp fish in batter that crackles under your teeth, topped with chunks of creamy avocado and a sharp, fiery salsa oozing with lime? These tacos hailing from the city of Ensenada on the coast of Mexico, are vibrant and chock-full of flavour.
Also, everyone can chip in and serve themselves – winner.
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Nutrition Facts
Fish tacos with chilli and coriander
Amount Per Serving
Calories 424
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 49mg16%
Sodium 311mg14%
Potassium 789mg23%
Carbohydrates 50g17%
Fiber 5g21%
Sugar 3g3%
Protein 25g50%
Vitamin A 163IU3%
Vitamin C 24mg29%
Calcium 80mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Fish tacos with chilli and coriander
Tasty fish tacos
Servings: 6
Calories: 424kcal
Equipment
- Dry frying pan
- Bowl
- Balloon whisk
- Large pan
Ingredients
- 12 x 15 cm corn tortillas
- 600 g cod fillet
- 100 g plain flour seasoned with pinch of salt and 6 turns from the black pepper mill
- 1 L corn or vegetable oil
For the batter
- 200 g plain flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 275 ml ice-cold beer
For the toppings
- 1/4 small white cabbage finely shredded
- 1 avocado stoned, peeled and diced
- hot chilli sauce such as Cholula or Huichol
For the Pico de gallo salsa
- 2 large ripe tomatoes deseeded and diced
- 1/2 onion finely chopped
- a handful of coriander chopped
- 1 green serrano chilli or jalapeno chilli, finely chopped
- 1/4 tsp salt
- 1 lime juice
For the chipotle crema
- 2 Chipotles en adobo
- 3 tbsp mayonnaise
- 3 tbsp soured cream
- 1/2 lime juice
Method
- Warm the tortillas in a dry frying pan, or in a microwave or in the oven.
- Get your toppings – shredded cabbage, diced avocado, pico de gallo salsa, and hot chilli sauce – ready. Mix the ingredients for the crema and set aside. Mix the ingredients for the Pico de gallo salsa – starting with the lime – and also set aside.
- To make the batter, sift the flour, salt and baking powder into a roomy bowl. Using a balloon whisk, incorporate the beer until you have a smooth batter. Set aside.
- Cut the fish into fingers about 1cm thick. Heat the oil in a large pan to 190°C. Dip a few pieces of fish into the seasoned flour, shake off the excess, then dip them into the batter. Fry for two to two-and-a-half minutes until crisp and golden. Repeat until you’ve cooked all the fish, draining each batch briefly on kitchen paper to remove excess oil. Sprinkle lightly with salt.
- Serve the fish immediately in warm tortillas, with the toppings on the table for guests to help themselves.
Nutrition
Calories: 424kcal | Carbohydrates: 50g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 311mg | Potassium: 789mg | Fiber: 5g | Sugar: 3g | Vitamin A: 163IU | Vitamin C: 24mg | Calcium: 80mg | Iron: 3mg
The Road To Mexico by Rick Stein, photography by James Murphy, is published by BBC Books.
Try Rick’s fig and frangipane tarts recipe.
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