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Aloha 65 Fish Tacos

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:

  1. 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.
  2. Either in a tortilla press, or between two pans, lay each ball between two sheets baking paper and press flat.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Meanwhile heat a pan, no more than 2/3 full with oil and heat to 170C (or use a deep fat fryer)
  8. 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.
  9. 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!!
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