Kim

Baja Fish Tacos

It may seem like faff to make your own taco shells, but it really does make all the difference. The dough can be crumbly, but is worth persisting with. Resting the dough is really important to make sure it’s rollable. You can buy a press to make them consistently thin, but I managed fine with a small rolling pin and cut around a small bowl to make them circular.

Servings 4

Ingredients

  • 250 g skinless cod fillet
  • 2 tbsp mayonnaise mixed with a pinch of smoked paprika or pimenton
  • 1 tbsp pickled jalapeños chopped
  • 2 tomatoes chopped
  • 1/2 iceberg lettuce finely shredded
  • paprika for sprinkling
  • 1 lime cut into wedges
  • 500 g plain flour seasoned with salt and pepper
  • 2 tbsp cajun seasoning

FOR THE TORTILLA

  • 125 g white masa harina

Instructions

  1. To make the tortillas, put the masa in a large bowl, add 175ml water and a pinch of salt and mix using your hands. Knead a little – if it’s too dry, add a bit more water. It should be Smooth and pliable. Cover with a damp tea towel and rest for 1 hr.
  2. Roll a 30-40g piece of dough into a ball using your hands. Roll out until very thin using a rolling pin,then cut out a large round using a cutter. Repeat with the rest of the dough. Alternatively, flatten using a taco press lined with silicone sheets. Cook in a large non-stick frying pan set over a medium-high heat for 20 seconds, then flip and cook for another 20 seconds.
    Flip again, then lightly press the centre with two fingers and a thumb so it puffs up, then put in a sealed container to steam and keep warm. You will need four tortillas for this recipe. Leftovers will keep tightly wrapped in the freezer for up to three months.
  3. Mix the flour and cajun seasoning. Put the seasoned flour in a shallow dish, dip each piece of cod in it, then brush off. Fry the cod in batches until golden brown and crisp. Remove with a slotted spoon and drain on a plate lined with kitchen paper.
  4. Dollop a little of the spiced mayonnaise on each tortilla, then top with the jalapeños, tomatoes, battered cod and some more mayonnaise. Heap each taco with shredded lettuce, sprinkle with a pinch of paprika, then serve with the lime wedges for squeezing over.