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Mexican Baja Fish Taco with Pico de Gallo
Ingredients
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1 sachet Mexican Seasoning
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2 medium tomatoes, deseeded and diced
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1 small red onion, diced
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1 Jalapeno pepper, finely diced
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Juice of 1 lime, plus extra wedges to serve
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50 grams (2 ounces) Greek yoghurt
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50 grams (2 ounces) mayonnaise
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275 grams (10 ounces) cod fillet, cut into bite sized chunks
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75 grams (3 ounces) plain flour
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125 millilitres (4 fluid ounce) Mexican beer
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6 corn tortillas
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Vegetable oil for frying
Key Products
- Fish should sizzle if the oil is up to temperature, if batter is browning too quickly or starting to blacken remove pan from heat to allow oil to cool slightly.
Instructions
- 1 In a bowl mix together the tomatoes, onion, jalapeno pepper, lime juice and 1½ tsp Mexican Street Food Seasoning. In a separate bowl combine the yoghurt, mayonnaise and 1½ tsp Mexican Street Food Seasoning.
- 2 In large bowl mix the plain flour, beer and the remaining Mexican Street Food Seasoning.
- 3 Heat around 1cm deep of oil in a pan, dip the fish into the batter, allow to drain then place into the pan, repeat with the remaining fish. Cook until the batter is golden brown and the fish is opaque.
- 4 Serve the battered fish in the tortillas topped with the Pica De Gallo, yoghurt and lime wedges.
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