Baja Fish Tacos

Baja Fish Tacos

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

Ingredients

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

Method

1

Make the pico de gallo and lime aioli in advance.

2

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

3

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.

4

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.

5

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

6

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.

7

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

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Baja Fish Tacos

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Pulled Thai Beef Tacos with Crunchy Asian Slaw

Pulled Thai Beef Tacos with Crunchy Asian Slaw

  • Prep Time30 min
  • Cook Time12 hr
  • Total Time12 hr 30 min
  • Yield16 Servings
  • Cuisine
    • Thai
  • Course
  • Cooking Method
    • Indirect & braise

Ingredients

For the marinade

  • 2 Tbsp Soy Sauce
  • 1 Tbsp Fish Sauce
  • 2 Tbsp Rice Wine
  • 1 Tbsp Sesame Oil
  • Juice and zest of 2 limes
  • 2 Cloves of garlic, minced
  • 2cm root ginger, minced
  • 1 Tbsp Brown Sugar
  • 1 Tbsp Palm Sugar

For the beef

  • 2kgs of Chuck
  • 2 gm Sea Salt
  • 1 gm Black Pepper
  • 1 gm Sechuan Pepper

For the slaw

  • ½ a red cabbage, shredded
  • ½ a green cabbage, shredded
  • 2 Carrots, grated
  • ½ a medium red onion
  • 1 red chilli, finely diced

For the slaw dressing

  • 1 Tbsp Olive Oil
  • 2 cloves of garlic, minced
  • 2cm root ginger, minced
  • 2 Tbsp Palm Sugar
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Fish Sauce
  • 1 Tsp Sesame Oil
  • 2 Tbsp Rice Wine Vinegar
  • Juice of 1 Lime
  • Salt and Black Pepper to taste
  • 1 Tsp Seasame Seeds, toasted
  • A bunch of Coriander, roughly torn.

Optional

  • Satay Sauce
  • Hoisin Sauce

Method

1

Combine all the ingredients of the marinade in a zip lock bag with the beef for a minimum of 3 hours, but preferably overnight

2

Remove the beef, reserving the marinade liquid. Pat dry and coat with the salt and peppers. Leave the meet to come to room temp for 30 minutes.

3

Prepare your barbecue for indirect cooking at 110c/225f – 120c/250f until the beef hits approximately 70c/160f. Should take 6/7 hours

4

As your beef comes to temp bring the reserved marinade to the boil. You then place the beef in a casserole or Dutch Oven and braise the beef turning every hour until the beef starts to fall apart.

5

Combine all the ingredients for the slaw dressing and all the ingredients for the slaw, reserving the sesame seeds and coriander to sprinkle on top. Pour the dressing on at least 30 minutes before serving to allow all the flavours to infuse

6

You will need a minimum of two tacos per person for a main course. Warm the tacos and assemble by putting beef on and a splash with the braising liquid, dress with crunchy Asian Slaw and sprinkle sesame seeds and coriander on top. I served these with Satya Sauce and Hoisin. Enjoy

Recipe by Tim Donald t: Tim@silverbackgrill Insta: tim.donald1

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Pulled Thai Beef Tacos with Crunchy Asian Slaw

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