Fish Tacos

This is a classic dish from Baja California. Fresh, zingy , crispy and utterly delicious.

2 Tsps Mexican Fajita Seasoning, organic
2 sea bream, sea bass or red mullet, weighing about 350g each, filleted
8 flour tortillas
225g iceberg lettuce, shredded finely
290ml creme fraiche
2 tbsps fajita blend
sunflower oil for deep-frying
For the batter
225g plain flour
2 eggs
200ml water
For the salsa
1 medium red onion, finely chopped
5 tomatoes, skinned, seeded and finely chopped
3-4 red chillies, seeded and finely chopped
1 tsp sugar
1 lime, juice only
4tbsp chopped fresh coriander






•1 medium red onion, finely chopped
• 5 tomatoes, skinned, seeded and finely chopped
3-4 red chillies, seeded and finely chopped
• 1 tsp sugar
• 1 lime, juice only
• 4tbsp chopped fresh coriander

First make the salsa by mixing together all the ingredients with a pinch of salt. Set aside.
Cut the fish fillets crossways into strips 1cm/½in wide and season with fajita blend.
For the batter, put the flour, eggs, water and a pinch of salt into a liquidiser and blend until smooth.
Pour the sunflower oil into a pan until it is about one-third full and heat to 190C/375F 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 centre of each tortilla, top with the fried fish, then spoon over some salsa and soured 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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