Fish Tacos With Guacamole From Baja California
In this recipe, we bring together vibrant flavors to create delicious fish tacos. The salsa adds a zesty kick, while the smooth and creamy guacamole complements the crispy fried fish perfectly. With each bite, you'll experience a burst of freshness and crunch wrapped in a soft flour tortilla. These fish tacos are a fantastic option for a flavorful and satisfying meal.
— Constant Cookbook
Ingredients
- 1 red onion
- 5 tomatoes, skins and seeds
- 3-4 chillies, seeds
- 1 tsp sugar
- 1 lime
- 4 tbsp chopped fresh coriander
- pinch salt
- 1 large avocado
- 1 green chilli
- 1 lime
- 2 spring onions
- 1 tbsp chopped fresh coriander
- 3 tbsp vegetable oil
- ½ tsp salt
- 2 x 325g/12oz sea bass
- salt and freshly ground black pepper
- 225g/8oz plain flour
- 2 free-range eggs
- 200ml/7fl oz water
- , for deep-frying sunflower oil
- 8 soft flour tortillas
- 225g/8oz iceberg lettuce
- 300ml/10 oz soured cream
Instructions
- For the salsa, place all of the salsa ingredients together into a bowl and mix well to combine. Set aside.
- For the guacamole, place all of the guacamole ingredients together into a food processor and blend until smooth.
- For the tacos, slice the fish fillets into strips 1cm/½in wide and season with salt and freshly ground black pepper. (You can use the rest of the fish for making fish stock, or for another recipe.)
- Place the flour, eggs, water and a pinch of salt into a food processor and blend until smooth.
- Heat a deep-fat fryer to 190C/375F. Alternatively, half-fill a deep, thick-based pan with the sunflower oil and heat until a cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Dip the strips of fish into the batter, then fry in batches in the oil for 3-4 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
- To serve, lay the tortilla wraps down flat on a plate or flat surface and place some lettuce leaves down the centre of each wrap. Arrange the fried fish over the lettuce, then spoon over some salsa and soured cream. Fold in the sides, roll up as tightly as you can and serve each taco with a dollop of guacamole.
Prep Time
PT30M
Yield
Serves 4
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