Chef Richard Sandoval's Pacifico fish taco recipe
Crispy fish wrapped in a soft tortilla, accompanied by a fresh Yucatan salad garnish
| PREP TIME | 45 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 3 |
3 pieces flour tortilla 3 inches (store bought)
80 gms Fish (mahi mahi, red snapper or sea bass)
Fish batter
200 ml soda water
15 gms garlic powder
pinch of oregano
pinch of pepper
50 gms cornstarch
100 gms all-purpose flour
4 gms salt
Yucatan salad
100 gms red cabbage
100 gms white cabbage
70 gms carrot slice
15 gms habanero (optional)
30 gms red radish
50 gms red onion
3 gms dry oregano
3 lime
1 orange
3 gms salt
Creamy salsa cruda
200 gms avocado
40 gms coriander
40 ml lime juice
5 gms garlic
30 gms white onion
5 gms serrano chilli
100 gms green tomatillo
4 gms salt
2 gms crushed black pepper
150 ml water
Caviar mayo cream
200 gms mayonnaise
80 gms cream
30 gms salmon roe (optional)
30 gms tobiko (optional)
caviar (optional)
30 gms masago
10 ml lime juice
4 gms salt
Fish batter
Use firm, fresh fish like mahi mahi, red snapper or sea bass.
Cut the fish fillet into batons and keep it aside.
In a mixing bowl, combine all-purpose flour, garlic powder, oregano, pepper, and a touch of salt. Then, pour in the soda water and thoroughly mix all the ingredients.
Toss the fish in the fish batter and deep fry for 2 to 5 minutes until it is crispy and gold.
At the same time, warm the flour tortillas and put them on the plate. Keep aside.
Caviar mayo cream
In a bowl, add mayonnaise and cream and mix it thoroughly.
Add tobiko, salmon roe, and caviar. Give it a gentle stir and keep aside.
(You can use pickled chillies or cucumbers as a salmon roe or caviar substitute.)
Creamy salsa cruda
Using a blender, combine all ingredients together. Blend until you have a very smooth sauce. Put the sauce in a squeeze bottle and keep it in a chiller.
Yucatan salad
First, use a mandolin to create a chiffonade or thin slices of cabbage.
Then, use the same mandolin to slice thin carrots, onions, and radish pieces. Finally, cut the habanero into very thin strips.
Mix all the vegetables and season with oregano, salt and finish with the lime and orange juice. Mix well and check seasoning.
Assemble
Place the fish on each tortilla and spread the caviar mayonnaise.
Add a dollop of avocado foam (creamy salsa cruda) and top it with Yucatan salad.
Finally, garnish it with caviar and salmon roe.
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