Baja Fish Tacos with Pistachio Guacamole Recipe

Baja fish tacos are one of Mexico 's most famous culinary exports, but in this recipe chef Santiago Lastra adds a few unusual twists, including Marmite in the batter, sauerkraut with the cabbage and a guacamole made with cucumber and pistachio instead of the regular avocado. The result? A stunning dish that's quick to put together and packs a serious punch of flavour.

120g of pollock fillet, or any other white fish, cut into 4x2cm batons
rice flour, for dusting
sunflower oil, for deep-frying
Batter
4 tbsp of plain flour
4 tbsp of masa harina
2 tsp baking powder
2 tsp Marmite, (optional)
350ml of sparkling water
1/2 tsp salt
Chipotle cream
2 tsp chipotle chilli, in adobo
4 tsp double cream
4 tsp mayonnaise
Cucumber and pistachio guacamole
50g of pistachio nuts, shelled
1 serrano chilli pepper, or green Thai chilli
1 garlic clove
1 onion, diced
1/2 cucumber, diced
6 mint leaves, finely chopped
10 coriander leaves, finely chopped
2 lemons, juiced
1 dash of rapeseed oil
To serve
1/4 red cabbage, finely sliced
1/4 white cabbage, finely sliced
4 tsp sauerkraut
1 fresh habanero chilli, sliced
6 flour tortillas

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To make the batter, dissolve the marmite (if using) into the sparkling water, then whisk in the masa harina, plain flour, baking powder and salt. Set aside

For the guacamole, place the garlic clove and chilli in a dry pan and cook over a high heat until blackened. Leave to cool, then peel the garlic clove and deseed the chilli. Finely chop both, then mix with the onion, cucumber and lemon juice

Use a food processor or pestle and mortar to grind the pistachios into a coarse powder, then add this to the onion mixture with the herbs. Mix until combined, adding a little rapeseed oil if needed, then taste for seasoning and set aside

For the chipotle cream, mix together all the ingredients, using a stick blender or food processor to create a smooth dressing. Set aside

Pour the sunflower oil into a deep pan and heat to 170°C. Dust the pieces of fish in rice flour, then dip into the batter, ensuring they are fully covered. Deep-fry in the oil for a few minutes until golden brown and crisp, then place on paper towel to dry (you may need to do this in batches)

To serve, mix the white cabbage with the sliced chilli and the red cabbage with the sauerkraut. Heat up the tortillas in a dry frying pan, then line each one with both of the cabbage mixtures. Place pieces of fish on top, then drizzle the chipotle cream over the top. Finish with the guacamole

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Santiago Lastra

Santiago is the Mexican chef behind the soon-to-be-opened Kol restaurant in London. He was also a key part of Noma's famous seven-week 2017 pop-up restaurant in Tulum, Mexico.