Recipes

Date posted: 29/04/2022

Peruvian style Baja fish tacos

Baja fish tacos with punchy Peruvian flavours - served with green aji dressing, pickled slaw, coriander and fresh lime.

29/04/2022
  • Serves 10
  • Timing: 35 mins
Rating
Votes: 1 Average: 5

Ingredients

Fresh cod 5 pieces
La Espanola Pure Olive Oil glass 40ml
Middleton gluten free batter mix 150g
Red peppers 2
Frozen sweetcorn 150g
Red onion (whole) 80g
White cabbage 1/2
Red cabbage 1/2
Cuban chimichurri 60g
Heinz seriously good mayonnaise 120g
Wheat flour tortilla 10 tortillas
Loose lime (chilled) 5
Micro coriander (chilled) 10g
(Aji Verde) coriander 80g
(Aji Verde) garlic - pre packed and chilled 15g
(Aji Verde) green chillies 30g
(Aji Verde) loose lime 2
(Aji Verde) spring onion trimmed 1
(Aji Verde) white wine vinegar 15ml
(Aji Verde) vegan mayonnaise 180ml
(Aji Verde) sea Salt 3g
(Aji Verde) pure olive oil 60ml

Method

  1. Dice the cod into evenly-sized pieces. Cover and chill until they’re required.
  2. Make the batter as per instructions. Cover and chill until it’s also required.
  3. Chargrill the pepper until it’s blackened, before skinning and dicing. Set this aside in a mixing bowl.
  4. Sear the corn until it’s blackened, then add this to the red pepper.
  5. Finely dice the red onion before adding it to the red pepper and corn. Mix them all together and dress with half the oil and the juice from the 2 limes.
  6. Finely slice the white and red cabbage and place them into a mixing bowl. Add the chimichurri and mayonnaise, as well as the juice from 1 lime. Mix well.
  7. Deep fry the cod at 180c until it’s cooked. Keep it warm.
  8. Dry cook the tortillas before filling them with salad, the red pepper mix, cod, and then drizzle with your Peruvian aji verde dressing (recipe below).
  9. Finally, serve the tacos up with some fresh lime wedges and a sprinkling of coriander.
  10. (Aji Verde dressing) De-seed the green chilli and roughly chop. Place it into a food blender.
  11. (Aji Verde dressing) Add peeled garlic, chopped spring onion, white wine vinegar, mayonnaise, salt, half of the olive oil and blend them all together until the mixture is smooth.
  12. (Aji Verde dressing) Add the coriander as well as the zest and juice from the limes, and blend until it is smooth and a nice vibrant green colour.
  13. (Aji Verde dressing) Remove the mixture from the blender and drizzle the remainder of the olive oil in, just before serving.

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