Baja Fish Tacos with Crunchy Cabbage & Lime Crema

Ingredients

For 4 portions

• 🐟 500g coley (raw, fillet)
• 🌾 140g flour
• 🍚 1 Tsp baking powder
• 🌿 0.5 Tsp cumin powder
• 🌿 0.5 Tsp chilli powder
• 🧂 1 Tsp salt
• 🥤 180ml bottled water
• 🏺 60ml sunflower oil
• 🫓 8 6 inch corn tortilla
• 🥬 150g green cabbage
• 🍅 2 medium tomato
• 🧅 0.5 medium red onions
• 🌿 15g fresh coriander
• 🥛 100ml sour cream
• 🥣 2 Tbsp mayonnaise
• 🍋 2 pieces lime

Method

1. Lime crema: whisk the sour cream, mayonnaise, the juice of 1 lime and a pinch of salt until smooth. Chill.
2. Toppings: finely shred the cabbage, dice the tomatoes, thinly slice the red onion and roughly chop the coriander. Cut the second lime into wedges.
3. Cut the fish into fingers about 10 × 2.5 cm and pat completely dry with kitchen paper. Season with a pinch of salt.
4. Batter: whisk the flour, baking powder, cumin, chilli powder and remaining salt, then whisk in the ice-cold sparkling water until just smooth – like thick cream. A few lumps are fine; don't overmix.
5. Heat about 3 cm of oil in a deep frying pan to 180 °C (a drop of batter should sizzle and float straight away).
6. Dip the fish fingers in the batter, let the excess drip off and fry 3–4 at a time for 3–4 minutes, turning once, until deep golden and crisp and the fish is opaque inside. Drain on kitchen paper. (Only about 60 ml of the oil is absorbed.)
7. Warm the tortillas in a dry frying pan for 30 seconds per side, stacking them in a clean tea towel.
8. Build the tacos: a handful of cabbage, a piece of fish, tomato, red onion and coriander, then a generous drizzle of lime crema. Serve straight away with lime wedges.