Fish tacos are packed full of fresh and flavourful ingredients. They are one of my favourite dishes to order at a Mexican restaurant and so I thought I would finally have a go at making them myself. I always assumed they would be extremely complex because of the various flavours and components, however this recipe was straightforward and extremely fresh, filling and delicious.
Ingredients
For the pico de gallo salsa:
- 4 large tomatoes (chopped up as small as possible)
- 1 small red onion (also chopped up as small as possible)
- a handful of fresh coriander, or as much as you would like (chopped)
- fresh lime juice
For the pickled onions:
- 1 red onion (chopped into thin strips)
- fresh lime juice
- 1 tbsp sea salt
- fresh chilli or chilli flakes
- 1/4 tsp dried oregano
For the fish:
- Approx 150g cod fillet, cut into 3-4cm strips
- 140g plain flour
- 1tsp baking powder
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1 tsp garlic salt
- 1 egg
- 1tsp mustard
Extras:
- 1 litre vegetable oil (for frying)
- a packet of small tortillas
- iceberg lettuce (finely chopped for serving)
- lime wedges
Pico de Gallo salsa - finely chop the tomatoes, onion and coriander and toss in a bowl with the lime juice and salt.
Pickled onions - chop the onions into strips and cover in salt. Leave to sit for 10 minutes or as long as possible before rinsing and draining the onion. Cover in lime juice, oregano, and a pinch of salt and chilli.
Fried fish - for the batter, mix together the flour, baking powder, garlic salt, oregano and black pepper before adding 180ml of water, together with the egg and mustard. Keep mixing until all of the ingredients are combined and the batter is thick.
Dry your fish with some kitchen paper and coat in a tiny bit of flour to ensure that the batter will stick.
Coat all of the pieces of fish in the batter.
Pour oil into a pot up to around 15cm high and wait for it to heat up. Once heated, add batches of your fish to the oil and deep fry for around 3-4 minutes until golden. Ensure that you do not add too many pieces at once of they will stick together.
Warn your tortillas on a pan or in the microwave before covering in mayo and adding your fish, salsa, onions and some more lime juice.
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