Mr Wilson’s fish tacos with slaw & two sauces

Mr Wilson’s fish tacos with slaw & two sauces

By
From
Cantina
Serves
6
Makes
12
Photographer
Chris Middleton

Visiting Ensenada and the Baja coast was amazing – great fishing, new seafood cultures and fish markets to explore. More importantly, it’s where I tried many versions of the area’s famous fish tacos. I learnt the fundamentals of this memorable dish and, trust me, there is nothing like it! The secret is choosing the right fish, great crunchy batter, zingy slaw and flavour-packed sauce. But, for the health-conscious, remember they don’t have to be fried; grilled fish tacos are great too.

Ingredients

Quantity Ingredient
12 Tortilla dough
Adobo sauce

Chipotle mayo

Quantity Ingredient
Aïoli
175g chipotle in adobo sauce, finely chopped
1 lime, juiced
sea salt, to taste

The slaw

Quantity Ingredient
160g very finely shredded savoy or napa cabbage
75g finely shredded red cabbage
1 small bulb fennel, thinly shaved
4 breakfast radishes, thinly sliced
1 red onion, finely sliced
1 large handful flat-leaf parsley, roughly shredded
150ml Zesty lime dressing
sea salt, to taste

Fish

Quantity Ingredient
sunflower oil or rice bran oil, for deep-frying
400g firm white fish, cut into approximately 40 g strips, such as snapper, blue eye trevalla, monkfish, grouper, wahoo, black bass or lemon sole
plain flour, for coating
Mexican beer batter

Method

  1. To make the chipotle mayo, whisk the aïoli, chipotle in adobo sauce and lime juice together in a medium bowl. Strain through a fine-mesh sieve. Season with salt. Refrigerate until required.
  2. To prepare the slaw, combine the cabbage, fennel and radish in a medium bowl, cover with damp paper towel and refrigerate until required. Keep the onion and parsley in separate bowls until ready to serve.
  3. To par-cook the fish, half-fill a large heavy-based saucepan with oil, set over medium heat and heat the oil to 180°C.
  4. Dredge the fish in flour, coat in the batter and fry in batches, for 2–3 minutes, until golden. Remove using a slotted spoon or tongs and place on paper towel to drain.
  5. Heat a medium non-stick frying pan over high heat. Lightly spray with oil and briefly fry the tortillas to warm them. Stack the tortillas, wrap them in a warm damp tea towel (dish towel) and set aside to keep warm.
  6. Combine the slaw ingredients, add the lime dressing and toss to coat. Season with salt.
  7. Re-fry the fish for 1–2 minutes, until crisp, golden and cooked through.
  8. To serve, place the tortillas onto serving plates, drizzle with the chipotle mayo and adobo sauce and top with a little of the slaw and a piece of crispy fish. Drizzle with a little more of the sauces. Serve with napkins, ice cold beer or chilled riesling.

Paul’s tip

  • For simpler fish tacos, replace the slaw with chopped iceberg lettuce, sliced radishes and thinly sliced red onion; lightly dress with chipotle mayo and a squeeze of lime.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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