Recipes Starters

Baja Fish Tacos

Filled with pickled onions, crispy fish and spicy guacamole, these are tacos like you’ve never experienced.

Recipe by Tam Wai-keung, head chef at Coyote Bar & Grill.

*Featured in Crave’s Issue 77, October 2016

2 hours; 30 minutes

(Serves 3)

Ling fillets, 50g each (3)
Tortillas (3)

Pickled onions
Red onion (170g)
Salt (1⁄2 tbsp)
Sugar (80g)
Apple cider vinegar (170g)

Avocados (4)
Onion, chopped (40g)
Salt (1⁄2 tsp)
Juice of 1⁄2 lime
Fresh coriander, chopped (1 tbsp)
Thai chillies, chopped (2)

Beer batter
Plain our (200g)
Cornstarch (65g)
Baking powder (1 tsp)
Ground paprika (1 tsp)
Onion powder (1 tsp)
Black pepper (1⁄2 tsp)
Salt (11⁄2 tsp)
Vegetable oil (11⁄2 tsp)
Beer (330g)

Chipotle aioli
Mayo (100g)
Chipotle chilli (5g)
Lime juice (5g)

Cottage cheese (10g)
Fresh coriander, chopped (2 tbsp)
Lime slices (3)


1. Prepare the red onion

  • Thinly slice the red onion.
  • In a saucepan over medium heat, cook the salt, sugar and vinegar for one minute and add the onion slices. Simmer for another minute.
  • Transfer to another container together with the liquid and store in the fridge for at least two hours.

2. Make the guacamole

  • Scoop out the avocado flesh and mash until smooth. Add the other guacamole ingredients and mix thoroughly. Set aside.

3. Batter the fish

  • In a bowl, mix together all the batter ingredients.
  • Coat each fillet with the batter.

4. Deep-fry the fish

  • Add two litres of oil to a large saucepan or deep-fryer, and heat until steaming.
  • Slowly add in the batter-coated fillet and deep-fry for around five minutes or until golden brown.

5. Assemble and serve

  • Mix together all the chipotle aioli ingredients.
  • In each tortilla, place a tablespoon of pickled onions, add a fish fillet, a scoop of avocado guacamole and a dollop of aioli.
  • Garnish each with cheese, chopped coriander and lime slice.

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