RatingYields4 Servings
Prep Time30 minsCook Time20 mins

Ingredients

Oil for frying (canola, vegetable or corn)
400 g tilapia fillets (skinless) or use other white fish.
2 tbsp plain flour generously seasoned with salt & pepper
1 packet of Japanese tempura batter mix (do it!)
¼ firm green or purple cabbage (shredded)
1 packet of small taco corn tortillas
2 limes (cut into wedges)
1 medium white onion (thinly sliced)
1 bunch fresh cilantro/coriander (finely chopped)
Chipotle Cream Salsa
1 cup sour cream
23 peppers and a little sauce from a can of chipotle peppers in adobo sauce
1 lime (juice of)
Salt & pepper
Spicy avocado salsa
1 ripe avocado (peel and stone removed)
½ lime (juice of)
13 serrano chillies (you decide how spicy) - seeded and chopped
1 tbsp fresh cilantro
Salt & pepper

Directions

For the chipotle cream salsa
1

Using a stick blender or food processor, blend all the ingredients together until smooth. Add a few Tablespoons of water to thin in down a little, to a double cream consistency. Decant into a squeeze bottle or bowl.

For the avocado salsa
2

Using a stick blender or food processor, puree all the ingredients until smooth. Add a few Tablespoons of water to thin it out to a double cream consistency. Decant to a squeeze bottle or bowl.

For the fish
3

Cut this fish into strips large enough to fit in a taco. Toss them into the flour to coat then shake off the excess.

4

Prepare the batter mix to the packet instructions and set aside.

5

Heat a pan with around 5-6 cm of oil until shimmering but not smoking around 190ºC/370ºF.

6

When the oil is hot, dip a strip of fish into the batter to fully coat, give a gentle wiggle to remove the excess and then place gently (away from yourself) into the oil. Do this with about 4 pieces at a time to avoid the oil reducing In temperature (it'll make them greasy) or crowding the pan where they'll stick together.

7

Fry for 4-5 minutes until golden brown and crisp. Remove and drain on paper towels. Repeat this process for the rest of the fish and then you're ready to serve!

8

Heat your tortillas in the microwave until just hot, then keep warm in a tortilla warmer or wrapped in a clean tea towel.

9

Serve the fish tacos in a bowl alongside the tortillas, cabbage, salsas, onion, cilantro/coriander and some fresh limes, plus any hot sauces you like. That's it, your job is done here! it's now the responsibility of your guests or family to create their tacos the way they want them.

Ingredients

 Oil for frying (canola, vegetable or corn)
 400 g tilapia fillets (skinless) or use other white fish.
 2 tbsp plain flour generously seasoned with salt & pepper
 1 packet of Japanese tempura batter mix (do it!)
 ¼ firm green or purple cabbage (shredded)
 1 packet of small taco corn tortillas
 2 limes (cut into wedges)
 1 medium white onion (thinly sliced)
 1 bunch fresh cilantro/coriander (finely chopped)
Chipotle Cream Salsa
 1 cup sour cream
 23 peppers and a little sauce from a can of chipotle peppers in adobo sauce
 1 lime (juice of)
 Salt & pepper
Spicy avocado salsa
 1 ripe avocado (peel and stone removed)
 ½ lime (juice of)
 13 serrano chillies (you decide how spicy) - seeded and chopped
 1 tbsp fresh cilantro
 Salt & pepper

Directions

For the chipotle cream salsa
1

Using a stick blender or food processor, blend all the ingredients together until smooth. Add a few Tablespoons of water to thin in down a little, to a double cream consistency. Decant into a squeeze bottle or bowl.

For the avocado salsa
2

Using a stick blender or food processor, puree all the ingredients until smooth. Add a few Tablespoons of water to thin it out to a double cream consistency. Decant to a squeeze bottle or bowl.

For the fish
3

Cut this fish into strips large enough to fit in a taco. Toss them into the flour to coat then shake off the excess.

4

Prepare the batter mix to the packet instructions and set aside.

5

Heat a pan with around 5-6 cm of oil until shimmering but not smoking around 190ºC/370ºF.

6

When the oil is hot, dip a strip of fish into the batter to fully coat, give a gentle wiggle to remove the excess and then place gently (away from yourself) into the oil. Do this with about 4 pieces at a time to avoid the oil reducing In temperature (it'll make them greasy) or crowding the pan where they'll stick together.

7

Fry for 4-5 minutes until golden brown and crisp. Remove and drain on paper towels. Repeat this process for the rest of the fish and then you're ready to serve!

8

Heat your tortillas in the microwave until just hot, then keep warm in a tortilla warmer or wrapped in a clean tea towel.

9

Serve the fish tacos in a bowl alongside the tortillas, cabbage, salsas, onion, cilantro/coriander and some fresh limes, plus any hot sauces you like. That's it, your job is done here! it's now the responsibility of your guests or family to create their tacos the way they want them.

Baja Fish Tacos from Ensenada