Preparation Time 20 minutes | Cooking Time 25 minutes
I remember when tacos first came into the general consciousness in Australia when I was a kid – it was all about mince flavoured with premade spice mixes and sauces from a taco kit. Tacos are still popular at my place, but these days it’s about soft tortillas, tangy home-made salsas and crisp fried fish.
- Vegetable oil, for deep-frying
- 400 g (14 oz) skinless firm white fish fillets, cut into bite-sized pieces
- Seasoned plain (all-purpose) flour, for dusting
- 6 white corn tortillas
- 150 g (5½ oz) white cabbage, shredded
- Coriander (cilantro) leaves, lime wedges and pickled jalapeño chillies, to serve
- 2 tomatoes, diced
- 2 spring onions (scallions), thinly sliced
- 1 fresh jalapeño chilli, finely chopped
- 1 garlic clove, finely chopped
- 1 small handful coriander (cilantro) leaves, finely chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- Pinch of ground cumin
Sour cream sauce
- 200 ml (7 fl oz) sour cream
- 60 g (2¼ oz/¼ cup) Greek-style yoghurt
- Juice of 1 lime
- Ground chilli, to taste
- 1 egg
- 150 g (5½ oz/1 cup) plain (all-purpose) flour
- ½ teaspoon bicarbonate of soda (baking soda)
To make the tomato salsa, combine the ingredients in a bowl, season to taste and set aside.
To make the sour cream sauce, mix the ingredients in a bowl until smooth and combined, season to taste and set aside.
Preheat the oil in a deep-fat fryer or large saucepan to 200°C (400°F). To make the batter, whisk the egg until light and fluffy, then fold in the flour, bicarbonate of soda and 250 ml (9 fl oz/
1 cup) iced water (the batter should be a thin consistency – add
a little extra water if necessary). Season.
Dust the flathead pieces in the seasoned flour, then dip into
the batter, shaking off any excess, and carefully deep-fry in batches (be careful as hot oil will spit), turning occasionally, for 2–3 minutes until light golden and crisp. Drain on paper towels and season to taste.
Heat a frying pan over a high heat and warm the tortillas in the pan for a minute on each side. Wrap loosely in a clean tea towel while you cook the remaining tortillas.
To serve, fill each taco with some fried fish and shredded cabbage, top with the salsa and sour cream sauce and serve with a scattering of coriander, lime wedges and jalapeňos.
Recipe and images from Australian Food Coast + Country by Matt Moran, published by Murdoch Books.