Baja Fish Tacos

Baja Fish Tacos

  • Prep Time1 hr
  • Cook Time20 min
  • Total Time1 hr 20 min
  • Yield4 Servings


For the batter

  • 200g rice flour
  • 100g plain flour
  • 1 egg, beaten
  • 1tsp baking powder
  • 1 teaspoon fine salt
  • 1 tsp chilli powder
  • ½ tsp dried oregano
  • 200ml sparkling water or light beer

For the fish

  • 500ml rapeseed oil, for frying
  • 1 large Pollack fillet, skinned and pin boned, cut into 8 evenly sized rectangular pieces
  • 100g rice flour

For the Lime aioli

  • 1 small cloves garlic, peeled
  • sea salt and freshly ground black pepper
  • 1 lge free-range egg yolks
  • ½ tsp English or Dijon mustard
  • 1 tbsp lime juice
  • 125ml sunflower or rapeseed oil

For the pico de gallo

  • 300g ripe vine tomatoes
  • 2 med. red onions diced
  • ½ bunch of coriander
  • 1tsp sea salt
  • 1tsp freshly ground black pepper
  • 1tsp sugar
  • juice of 2-3 limes
  • 1 tsp rape seed oil



Make the pico de gallo and lime aioli in advance.


For the Pico de Gallo
– Quarter the tomatoes. Remove the cores and dice in to 5mm
– Add the diced red onions, coriander and jalapeno. Add salt and pepper to taste
– Once you’re happy with the flavour, mix in the sugar. Add lime juice to taste and the oil. The mixture should be salty, sweet, zingy and slightly spicy


For the Lime Aioli
– Crush the garlic mix in the salt and then thoroughly combine with the egg yolk. Mustard, lime juice and pepper. In a slow steady stream, whisk the oil in to the egg mix, a few drops at a time to start, then in small dashes, whisking in each addition to properly emulsify before adding more. By the time you have added all the oil, you should have a thick glossy, wobbly aioli.
– add more salt, pepper, mustard or lime juice to taste.


Make the batter by mixing the flours, egg, baking powder, salt, chilli powder and oregano.
– Slowly add the sparkling water or beer and whisk until you have a batter-like consistency – ignore any lumps.


Heat oil in a suitable pan on the bbq for shallow frying.


Dip one piece of fish at a time in to the rice flour. Using tongs, dip the fish in to the batterand place the fish in the hot oil. Keep well away from your body.
– cook in batches of four for approx. 4 minutes. Repeat with the other pieces.


Assemble your tacos by warming the tortillas, place a dollop of aioli on them, followed by the fish, cabbage, pico de gallo, a couple of slices of jalapeno and some corriander. Add a squeeze of lime juice.

Recipe from Breddos Tacos copyright Nud Dudhia & Chris Whitney 2016. Cooked by Tim Donald from the BBQ Team Silverback Grillers

Free Recipe Card

Baja Fish Tacos

Download the free PDF Recipe Card

BBQ Lamb Shish Kebabs

Lamb Shish Kebab

BBQ Lamb Shish Kebabs

  • Prep Time3 hr
  • Cook Time10 min
  • Total Time3 hr 10 min
  • Yield4 Servings


For the Lamb Shish Kebabs

  • 1kg boneless leg of lamb, cut into 3cm
  • cubes

For The Marinade

  • 4 garlic cloves, crushed
  • 2 tablespoons olive oil finely grated
  • zest and juice of 1 unwaxed lemon
  • 1 Tbs sweet smoked paprika
  • 1 Tbs ground cumin
  • 2 tsp dried oregano
  • 1 tsp sea salt

For The Pickled Cabbage

  • ½ small red cabbage, finely shredded
  • 250ml white wine vinegar
  • 75g caster sugar
  • 2 tsp fine sea salt
  • 2 tsp yellow mustard seeds
  • 2 dried red chillies

To Serve

  • 4 Flatbreads or pitta breads
  • Pickled Green Chillies
  • Tzatziki
  • Hot Sauce


Preparing the Lamb Shish Kebabs


Combine all the marinade ingredients in a large bowl, add the lamb and toss to coat. Cover with clingfilm and chill in the fridge for 2–3 hours or overnight.


Meanwhile, make the pickled cabbage. Put the cabbage into a large, heatproof bowl. Bring the vinegar, sugar, salt, mustard seeds and chillies to the boil in a small saucepan. Cook for 2 minutes, stirring occasionally, until the sugar has completely dissolved, then pour over the cabbage. Cover with clingfilm and leave to cool to room temperature. Stir occasionally as it’s cooling, then transfer to the fridge and chill until needed. Drain before serving.


Remove the lamb from the fridge an hour before cooking and preheat the barbecue for direct grilling. Thread the lamb onto skewers and grill for 10 minutes, turning regularly, until just cooked through. Transfer to a plate, cover with foil and leave to rest for 5 minutes.


Serve with Flatbreads or pitta breads, Pickled Green Chillies, Tzatziki and Hot Sauce.

You will need metal or wooden skewers; if you’re using wooden ones, soak them in warm water for at least an hour.

Recipe kindly supplied from Fire & Smoke by Rich Harris, published by Kyle Books.
Photography by Martin Poole.

Purchase the book from Amazon: