Just when you thought Tacos couldn’t get any better, Aloha 65 Spiked Tacos entered the scene!
INGREDIENTS:
Tortillas:
125g Masa Harina
250ml Boiling Water
Baja Fish:
Oil For Deep Frying
400g Firm White Fish
2 tbsp Aloha 65
100g Plain Flour
¼ tsp Cayenne Pepper
¼ tsp Ginger, ground
¼ tsp Turmeric
½ tsp Salt
½ tsp Bicarbonate Of Soda
200ml Sparkling Water
Pineapple Avocado Pico De Gallo:
1 Avocado, finely diced
¼ Pineapple, finely diced
1 Red Chilli, finely chopped
2 Tomatoes, finely diced
½ Red Onion, finely diced
1 Thumb Ginger, minced
2 tbsp Aloha 65 Hot Sauce
Juice of 1 Lime
Handful Coriander, chopped
Pinch Salt
Coriander & Lime Crema:
3 tbsp Mayonnaise
3 tbsp Greek Yogurt (full fat)
10g Corinader, finely chopped
1 Lime, zested, half juiced
Pinch Salt & Pepper to season
METHOD:
- Begin with the Tortillas. Mix the Masa Harina with the boiling water to form a smooth dough. Once cool enough to handle, form into balls weighing about 30g.
- Either in a tortilla press, or between two pans, lay each ball between two sheets baking paper and press flat.
- Once pressed, heat a dry pan over a high heat and cook each tortilla for about 1 minute each side until lightly charred. Keep wrapped in a tea towel until ready to serve.
- Meanwhile, cut the fish into strips. Mix with the Aloha 65 and set aside for a few minutes while you make the Pico de Gallo and the Crema.
- For the Pico De Gallo, mix all the ingredients in a bowl, season and set aside. Do the same for the Crema, tasting and adjusting the seasoning to your liking.
- Pat the fish dry. Mix the flour, spices, salt and Bicarbonate Of Soda in a bowl and slowly whisk in the sparkling water to form a smooth batter.
- Meanwhile heat a pan, no more than 2/3 full with oil and heat to 170C (or use a deep fat fryer)
- Dry the fish and dredge in the batter. Transfer to the oil and cook in batches for around 4 minutes or until golden, crispy and cooked through, times will vary according to the thickness of your fish.
- Drain on a wire rack, sprinkle with salt to retain the crispness and serve with the Tortillas, Pico de Gallo, Crema and extra Hot Sauce. Dig In!!
