How To Make Baja Fish Tacos

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!