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Pickling
Chef tricks

Baja fish tacos with cucumber and pistachio guacamole

by
Santiago Lastra
Baja fish tacos with cucumber and pistachio guacamole

PT30M

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Ingredients

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Method

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1
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
2
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
3
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
4
For the chipotle cream, mix together all the ingredients, using a stick blender or food processor to create a smooth dressing. Set aside
5
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)
6
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 Profile Picture
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.

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