Recipes: Fish tacos ensenada

Ingredients:

For the chipotle crema

• 2 chipotles en adobo, finely chopped
• 3 tbsp mayonnaise
• 3 tbsp soured cream
• ½ lime, juice only
• Flaked sea salt and freshly ground black pepper

For the pico de gallo salsa

• 2 large ripe tomatoes, deseeded and finely chopped
• ½ onion, finely chopped handful fresh coriander, roughly chopped
• 1 green serrano or jalapeno chilli, finely chopped
• 1 lime, juice only

For the batter

• 1 litre corn or vegetable oil
• 300g plain flour
• ½ tsp baking powder
• 275ml ice-cold lager
• 600g cod fillet, preferably Icelandic, cut into chunks

To serve

• 12 corn tortillas;
• ½ small white cabbage, finely shredded
• 1 avocado, diced
• hot chilli sauce

Method

• To make the chipotle crema, mix the ingredients together with a pinch of salt in a small bowl and set aside.
• To make the salsa, mix all the ingredients together with ½ teaspoon of salt in a small bowl, and set aside.
• Heat the oil in a large heavybased pan to 190oC.
• To make the batter, sif200g/7oz of the flour, 1 teaspoon of salt and the baking powder into a large bowl. Whisk in the lager until smooth.
• Tip the remaining100g/3½oz flour into a small bowl and season well with salt and pepper.
• In batches, coat the fish in the seasoned flour, shake off the excess, then dip into the batter. Fry each piece for 2-3 minutes, until crisp and golden-brown. Repeat until all the fish is cooked. Drain each batch on kitchen paper to remove any excess oil. Sprinkle lightly with salt. Warm the tortillas in a dry frying pan, microwave or oven.
• Serve the fish immediately in the warm tortillas, with the cabbage, avocado, salsa and sauces on the side.

Method

• For the marinade, mix all of the ingredients together in a bowl. Add the prawns to the marinade and refrigerate to marinate, 15 minutes.
• Heat a little oil in a frying pan over medium-high heat. Fry the prawns until cooked and golden in colour, two minutes on each side. Remove from pan, drizzle with the lemon juice and season to taste.
• Arrange the basil, mint, dill, salad leaves, litchis and prawns on a platter. Serve with lemon wedges for squeezing.