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Street Food Chef

Tacos De Pescado

Orginating on the Pacific Coast of Baja California. Crispy cod loin with red cabbage, mayo and topped with onions.


20 mins


10 mins




800g cod loin – cut into strips

90g mayonnaise

90g sour cream

300g white cabbage, very finely sliced

20 corn tortillas


450g self-raising flour, plus extra for dusting

15g baking powder

Salt to taste

45g Essential Cuisine Dark Mexican Seasoning

16g Dijon mustard

750ml Mexican lager

Pickled onions

300g red onions – finely sliced

50g cider vinegar

50g lime juice

50g caster sugar


1. Preheat a fryer to 180°c

2. Place the vinegar, lime juice and sugar in a saucepan over a medium heat. Keep on the heat until the sugar has dissolved. Then pour over the onions and place to one side.

3. Mix the mayonnaise and sour cream together and place in a squeezy bottle and set aside.

4. In a large bowl place, all the batter ingredients and whisk together until smooth.

5. Roll the fish in the extra flour, shake off any excess. Place in the batter, then into the fryer. Cooking until golden & the core temp reaches 70°c.

6. Warm up the corn tortillas, place a little cabbage in each. Then the battered fish, mayo and finally top with the onions.

7. Serve.