I’ve said it before but I’ll say it again. I love fish tacos. There’s nothing fancy about these tacos but they taste really good. I usually either use prawns or cod or a combination of both. I make them with tempura batter. Clearly it’s not very traditional but I like the light batter. I use a deep fat fryer but you could also use a pot of oil. Anytime I make tempura prawns at home someone always seems to randomly be walking by and they end up in their gob.
I get my Mexican supplies from Picado Mexican. It’s located on South Richmond Street in Dublin 2 (near the Bernard Shaw) and it’s run by Lily & Alan. Lily has a fantastic blog (amexicancook.ie) and also runs a variety of Mexican cooking classes in her store. I’ve been to almost all of them. I’d say she’s sick of looking at my face at this stage. If you’re interested in learning about Mexican cooking I’d highly recommend going to one of her classes and if you don’t really care about learning and just want a good meal then go to her Mexican Supper Club or Mexican Breakfast Club.
I’m using a recipe from Lily’s blog for the chipotle mayonnaise which you can find here: Chipotle Mayo Recipe. If you want to cheat you can just add chipotle adobo sauce to regular mayonnaise and I’d be lying if I said I’ve never done this. Obviously the homemade chipotle mayo is much nicer, but sometimes I’m lazy. I also bought my corn tortillas from Picado as well. I’ve done the tortilla making class so I should make them from scratch but the corn tortillas available in her store are much nicer than the ones I make. I still need some practice. Don’t buy Old el Paso ones. You might as well use the insole of your shoe if you’re going down that route.
The great thing about tacos is that you can customize them however you like. I make mine as follows: tortilla, chipotle mayo, lettuce, fish, pico de gallo, avocado, more chipotle mayo and some habanero hot sauce.