Fish tacos are the classic taste of Baja California: the ocean, the sun, and relaxed evenings with friends.
- 1 kg (2 lb 3 oz) firm white fish (such as snapper or ling), cut into 10 cm x 3 cm (4 in x 1¼ in) pieces
- olive oil, for brushing
- 125 g (4½ oz/½ cup) whole egg mayonnaise
- 125 g (4½ oz/½ cup) Greek-style yoghurt
- 1 small chipotle chilli in adobo sauce, finely chopped, plus 1 tsp of sauce
- ½ tsp dried oregano
- 1 tbsp finely chopped dill
- 1 lime, zested and juiced
- 1 tsp paprika
- ½ tsp ground cumin
- ½ tsp freshly ground black pepper
- ½ tsp dried oregano
- ½ tsp sea salt flakes
- 12 corn tortillas
- 2 cups coriander (cilantro) leaves, roughly chopped
- 1 white onion, very finely chopped
- ¼ green cabbage, finely shredded
- 6 radishes, thinly shaved
- 3 limes, cut into wedges
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. To make the sauce, place the ingredients in a blender and blend until smooth. Transfer to a serving bowl and season to taste. Cover with plastic wrap and refrigerate until needed.
2. Preheat a barbecue hotplate (griddle) to medium-high and lightly grease with oil.
3. To make the spice mix, combine the ingredients in a small bowl.
4. Pat the fish dry with a paper towel, then brush with olive oil and sprinkle with the spice mix. Cover with plastic wrap and refrigerate for 10 minutes.
5. Combine the coriander and onion in a small bowl.
6. Cook the fish, turning once, for approximately 2 minutes each side, or until just cooked through.
7. Toast the tortillas on one side on the hotplate or grill for about 30 seconds, or until lightly charred.
8. Serve the fish in a pile on a board or platter along with the tortillas, chipotle sauce, coriander and onion, a pile of the cabbage and radishes, and lime wedges.
Recipe from Feed The Man Meat (Smith Street Books).