USA Cuisine

Fish tacos

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Cuisine: USA Created by John Boland

Fish tacos are now the quintessential taste of California but originally, they came from ‘Bajar California’ (ie. the northernmost state of Mexico). During the last 10 years, Fish Tacos have evolved now using California’s freshest ingredients while still capitalizing on influences from South of the Border.

Ingredients

10 flour or corn tortillas

For the fish marinade
5 firm white fish filets, boneless (snapper is good)
2 tbsp olive oil
¼ cup fresh lime juice
Pinch of salt
2 tbsp chopped coriander
1 tsp of cayenne pepper or mild chilli powder

For the cabbage salad
1 red onion, thinly sliced
¼ cup coriander, coarsely chopped
2 cups freshly shredded white cabbage

For the bajar sauce
1 cup light sour cream
1/3 cup plain yogurt
½ tsp mild chilli powder (or to taste)
1 tbsp lime juice
Pinch of salt

For the chipotle salsa fresca
1 cup chopped red tomatoes
½ cup chopped red onion
3 chipotle chillies, minced (or use 1 minced jalapeno)
1 large clove garlic, minced
½ cup chopped coriander
Juice of 1 lime
2 tbsp olive oil
Pinch of cumin
Sea salt

Preparation

Place the fish fillets in a large, shallow dish and brush with olive oil. Pour over lime juice, a sprinkle of salt, chopped coriander and half the cayenne pepper. Allow the marinade to infuse the fish for 30 minutes - 2 hours in the fridge.

In the meantime, toss the cabbage salad ingredients together - shredded cabbage with red onion and coriander.

For the salsa
Mix the chopped tomato, onion, chilli, garlic and coriander together in bowl. Drizzle with olive oil and lime juice. Add pinch of cumin and some sea salt and stir through. Set aside.

For the bajar sauce
In a small bowl, mix together - sour cream, yoghurt, chilli powder, lime juice and salt.

Preheat a grill or barbeque to medium-low.

On a very clean grate brush the grill with oil and place the fish seasoning side down to cook. Sprinkle the rest of the chilli on the top side of the fish and cook for about 2-3 minutes per side or until the fish is cooked through.

Remove the fish to a clean platter, allow it to rest 10 minutes and then slice into thick strips.

Heat the tortillas by placing them on the barbeque grill for about a minute each side.

To serve
For each taco, place a warm tortilla on a plate, add a few chunks of fish, drizzle with the Bajar sauce, and add a handful of salsa and cabbage salad.

Make a small fold along the bottom edge of the tortilla and close from both sides, creating a little parcel that won’t drip out the bottom.

   
04 Feb 2010 03:17 AEST
Sam Wright
Glebe
Don't wait till you go to Byron make it yourself
We have made this recipe many times since the show went to air and it is awesome. We have tried using different types of fish, but our favourite is wild Barramundi if you can get it.
13 Oct 2009 08:38 AEST
JC21
Brisbane, QLD
Great!
can't wait to go to byron!
04 Feb 2009 02:25 AEST
John Boland
Goonengerry
Baja
Hi Kathy, You are absolutely right of course, up North. The beauty of OzyMex is that we get to make our own rules. Kind of like having a fish taco with Coconut, or Sweet Chilli Sauce. I noticed the typo too, but thought it a perfect touch. p.s. If you stop in at Gaucho's, say hola for me. John
03 Feb 2009 08:26 AEST
Taren
Glenelg South
You Rock John!
Cheers for sharing such a delish! recipe. We were hitched in Byron a couple of years ago and just love it. Will definitely be paying Ozymex another visit over during the BRF this Easter! In short a fabulous summer alternative to the tried and tested TACO ? thanks for spicing up our BBQ!
03 Feb 2009 02:39 AEST
Kathy Boyes
Thebarton
Baja
It's Baja, not bajar.
28 Jan 2009 09:57 AEST
Juan Antonio Hernandez
Byron Bay
Best food in the world!
I live in the Byron Bay area and eat at OzyMex all the time! Their sauces are fantastic, and I always get to have a chat with John. So great to see their world famous tacos on TV! Delicious food, good for you, Chilli Dude!

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