Fish Tacos from Baja California

A Mexican stimulated fish dish from Rick Stein. The fish taco recipe embraces battered white fish with red onion, tomato, crimson chili, coriander and lime salsa.

Fish Tacos from Baja California
Fish Tacos from Baja California


2sea bream, sea bass or red mullet, weighing about 350g (12oz) each, filleted (see p. 13)
8soft flour tortillas
225g / 8oziceberg lettuce, finely shredded
300ml / 10 fl ozsoured cream
Salt and freshly ground black pepper
Sunflower oil for deep-frying
For the batter:
225g / 8ozplain flour
200ml / 7 fl ozwater
For the salsa:
1medium red onion, finely chopped
5tomatoes, skinned, seeded and finely chopped
3-4red chilies, seeded and finely chopped
1 tspsugar
Juice of 1 lime
4 tbspchopped fresh coriander


First, make the salsa by mixing together all the ingredients with a pinch of salt. Set aside.

Cut the fish fillets across into strips 1cm (½ in) wide and season with plenty of salt and pepper. For the batter put the flour eggs, water and a pinch of salt into a liquidizer and blend until smooth.

Pour the sunflower oil into a pan until it is about one-third full and heat to 190°C/375°F or until a small piece of white bread dropped into the oil browns and rises to the surface in 1 minute. Warm the tortillas in a low oven or a microwave.

Dip the strips of fish into the batter and then drop them into the hot oil and fry for 4 minutes, until crisp and golden. Lift out with a slotted spoon and drain briefly on kitchen paper

To serve, put some lettuce down the center of each tortilla, top with the fried fish, then spoon over some salsa and sour cream. Fold in the sides, roll up as tightly as you can and serve straight away, with some cold Mexican beer

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