Chef-In-Residence

The Best Ever Baja Fish Tacos

by Edwan S. Photography Ryan G. on Tue, January 20, 2015

Crispy battered fish with fresh vegetables and a creamy one-two flavour combo of avocado and lime sour cream... sounds good, right? It sure does. Chef Eddie shows you how to make them at home.

This is a killer delish taco!

Absolutely delicious. There, those are the two words I’m going to use to describe these fish tacos. I didn’t even use fancy pants ingredients or techniques, but humble stuff like onions and cabbage, yet the flavours were great and incredibly addictive. And don't worry this recipe is easy to make as well.

You guys want a fun, DIY dinner or a simple party dish? Then make these Baja* Fish Tacos now!

The ingredients are pretty simple and straightforward. This recipe makes about 3 – 4 tacos, but you can always make more. You need some:


Looks like a lot, but it's all easy peasy.

• Good quality tortillas
• Purple cabbage (you can use regular ol’ cabbage, but I love the bright colour!)
• 1 onion
• 1 avocado
• 1 tomato
• Some limes
• A cup of crème fraiche or sour cream
• 3 – 4 cloves garlic
• 1 red chilli
• 1 cup of regular flour mixed with 1/3 cup of cornstarch
• Some water
• Salt and pepper
• Bunch of coriander
• Sutchi or Dory fillets

Now I’m usually not a big fan of ‘Dory’ fillets (also known by the names: Sutchi, Pangasius, etc.). but they’re cheap, and I believe when done well, can taste as good as any other fish out there. Alternatively, you can use Tilapia fillets as well. Or Red Snapper if you’re loaded with cash.

Making this couldn’t be any easier. First, make a light batter by mixing the flour and cornstarch with salt and pepper and a little water. Don't mix too long or the batter will become tough. Rest the batter for 5 minutes while you heat some oil.


Mix it well.

Cut the fish into chunky strips (‘goujons’, as the French say. Fish fingers for us common folk), and once the oil is hot dip the fish in the batter,


Make sure the fish is coated well.

Fry until golden brown and crispy, about 5 minutes.. Set aside and keep warm.


This is good enough to eat as is with some sauce! But hang on, we got tacos to make.

Scoop out the flesh from the avocado and mash with a fork, not forgetting to squeeze some lime juice so it doesn’t oxidize and turn brown. I like to call this avocado ‘butter’.


Don't mash it too finely. A little texture is always great.

Now let’s make a lovely garlic sauce to go on top of your taco. Finely chop some garlic, and mix it into the crème fraiche or sour cream with some lime juice, salt and pepper. Give it a good stir.


This sauce also works as a dip!


A burst of freshness from lime...

Okay so we’re almost done here. All you need to do now is to slice up some tomatoes and onions, and shred the cabbage. Steam the tortillas in a microwave for 10 seconds, and then spread some of the avocado ‘butter’ at the bottom.


Get assemblin'!

Lay on the sliced tomatoes and onions, chuck in a few strips of crispy battered fish and top with shredded cabbage.


Almost done...

Lather as much garlic sauce as you want...


It's looking gorgeous and delicious...

...and sprinkle some sliced red chilli and a bunch of coriander on top. Fold up, and eat!


Ready to eat!

This is stunningly delicious. The fish is moist and flaky in a crunchy batter, and the avocado ‘butter’ and garlic sauce give it a lovely creaminess and tang. The fresh vegetables provide excellent crunch and freshness, with the sliced red chillies providing that all important hint of heat.


It's 2015, and these tacos are here with a bang!

Man, even writing about it is making me want to cook some more…. Which, I guess, I’m going to do now. Don’t forget to try this easy and delicious recipe at home guys!

*Baja (ba-ha) refers to Baja California, the birthplace of the fish taco

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