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Baja California-style Fish Tacos
Baja California-style Fish Tacos – - Recipe

A vibrant Baja bite in black corn. Beer-battered fish, chipotle mayo, cabbage, and pickled onion pack colour and crunch into every fold. Served with a choice of smoky salsa morita or punchy salsa verde – this is Mexican street food, reimagined.

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Ingredients

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Method:

Created By:
Chef Mary Worthington

Chef Mary Worthington

 @chefworthingtonmary

A vibrant Baja bite in black corn. Beer-battered fish, chipotle mayo, cabbage, and pickled onion pack colour and crunch into every fold. Served with a choice of smoky salsa morita or punchy salsa verde – this is Mexican street food, reimagined.

...

Preparation

  1. Method:

    Tortilla: 
    1. Mix half of the corn dough with the squid ink and add until it has a homogeneous colour. 
    2. Make small balls with each dough, joining them into a single ball without mixing the colours. 
    3. Press the tortilla using a tortilla press until you have a thin, round tortilla. 
    4. Place them on a hot griddle and cook on both sides. 
    Crispy Fish: 
    1. Cut the fish into strips of 60 g and set aside. In a bowl, mix the Knorr Original Chicken Breading with the beer, stirring until you have a homogeneous mixture. 
    2. Dip the fish strips into the batter, allow to drip a little, and deep fry in oil at 180 °C for a few minutes until golden brown.
    Pickled Onions: 
    1. Slice the white part of the green onion into thin slices and set aside. 
    2. In a saucepan, add the white grape vinegar, salt and sugar. Bring to a boil and let it cool. 
    3. Add the onions and set aside for 12 hours.
    Garnish: 
    1. Slice the cabbage into very thin julienne strips and set aside. 

    Baja Sauce: Chipotle Mayo 
    1. Mix Hellmann's Original Mayonnaise with the chipotles in adobo sauce and blend until you have a smooth texture. 
    2. Set aside. 

    Salsa Morita: 
    1. Roast or char the tomatoes, half of the onion, and half of the garlic. 
    2. Remove the seeds and veins from the morita chiles, lightly toast them, and set aside. 
    3. Blend or pound all the ingredients (roasted tomatoes, onion, garlic, morta chilis) in a pestle & mortar until you have a sauce with texture and small pieces.

    Salsa Verde: 
    1. Roast or char the green tomatoes, half of the onion, and half of the garlic. 
    2. Remove the seeds and veins from the serrano chiles, lightly toast them, and set aside. 
    3. Blend or pound all the ingredients (roasted green tomatoes, onions, garlic, and serrano chilis) in a pestle & mortar until you have a sauce with texture and small pieces.

    Assemble the Taco: 
    1. Place the tortillas in a tortilla holder (or flat on a plate), add a battered piece of fish, cover with chipotle mayo using a squeeze bottle, add julienne cabbage, pickled onion slices, and garnish with a couple of cilantro leaves. 
    2. Serve the tacos with your preferred salsa, red or green.
Created By:
Chef Mary Worthington

Chef Mary Worthington

 @chefworthingtonmary

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