How To Make Baja Fish Tacos

These are the ultimate fish taco – crispy fried fish, crunchy slaw, and spicy crema.

45 minutes cook

Serves 4

Twisted

Ingredients

for the fish

250gpollock or cod fillets

250gplain flour

5gbaking powder

6gcornflour

60mlvodka

240mlsparkling water, ice cold

1/2 tspsalt

for the crema

3chipotles in adobo

50mlsour cream

70gmayo

1/2lime, juiced

1/4 tspsmoked paprika

1/4 tspsugar

1 tspsalt

to serve

12corn tortillas

1/2white cabbage, shredded

Coriander leaves

1jalapeno, thinly sliced

1lime, to serve

Wondering how to make Baja Fish Tacos? These fried fish tacos originated in Baja California, Mexico, and are *maybe* the best tacos of all time. Crispy, tangy and creamy...you've gotta try this recipe.

Method

To make the batter for the fish, add flour, baking powder and cornflour in a large bowl and mix well. Then pour in your wet ingredients and mix well. Season with salt and place in the fridge until you're ready to use.

For the crema, pop your chipotle in adobo, sour cream, mayo, lime juice, smoked paprika, sugar and salt in a blender and pulse 3 or 4 times. Pour the sauce into a small bowl for serving. Pop in the fridge until ready to serve.

Prep your taco garnishes, mandoline or thinly slice your white cabbage, give it a squeeze of lime and toss gently, store it in the fridge until ready to serve. Do the same with your jalapeno.

In a large heavy based pan bring oil to 180 degrees. Grab the batter out of the fridge and give it a mix before using. Dip chunks of your fish into batter and drop straight into the hot oil cooking for 3-4 mins until golden brown. Remove the batter fish chunks from the oil and place onto a paper towel to drain any excess oil.

To assemble your tacos, char your corn tortillas until cooked through, then top with the fish, and to serve, add white cabbage, a drizzle of crema, a couple thin slices of fresh jalapeno. Don't forget the coriander, as well. Enjoy!