Baja Fish Tacos by Breddos

< Back to Recipes

Baja Fish Tacos

More by

Baja Fish Tacos

Mexican

Main

30 mins

Fish

Easy

Serves

When it’s Tuesday... Baja Fish Tacos.

‍
I made these with the flour tortillas a few posts back and they were 🔥. If you have a vegetarian in the house sub fish for cauliflower!

Recipe courtesy of

@nud_breddostacos

Ingredients

250g Cod /pollock/white fish fillet
500ml Rapeseed Oil
100g Plain Flour
Pinch of salt
Pinch of pepper
Pinch of oregano

For the Wet Fish Batter:

150g Plain Flour
1/2 Tsp Baking Powder
1 Tsp Fine Salt
100ml Cold Sparkling Water or Light Beer
100ml Vodka (omit and double water/beer if you’re saving vodka for other uses)

For Chipotle Mayonnaise:

100ml Mayonnaise (kewpie amazing but not essential)
35ml Chipotle in Adobo
35ml Sriracha

To Serve:

½ white Cabbage, shredded
4 Limes
Bunch of Coriander
Pink pickled onions

Method

Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.

Method

Heat oil to 180c in a sturdy pot
Mix together mayo, sriracha, and chipotle then set aside.
Into a bowl, add 150g plain flour, baking powder, salt, pepper, beer, and vodka. Whisk to create a smoothish batter - lumps are okay.
Add the remaining flour, salt, pepper and oregano to a bowl.
Chop the fish into 8 strips and dip each chunk into the flour, shake off any excess then dip it straight into the wet fish batter, making sure it is thoroughly coated.
Then, carefully place fish into the oil and repeat for all fish chunks.
Leave to fry for 4-5 minutes until golden and crunchy.
Once your fish is ready, place it on some kitchen roll to cool down. Meanwhile, warm up your tortillas.
Take a tortilla, place some cabbage on the bottom, followed chipotle mayonnaise, then the fried fish and onions. Top with a couple of coriander leaves, a squeeze of lime and a pinch of salt.