This taco is a Mexican street-style dish filled with a variety of ingredients like fish, cabbage, egg yolk mayonnaise, etc…
- 11 cloves black garlic, peeled
- 1 lime, zested and juiced, plus wedges to serve
- 1⁄2 tsp Worcestershire sauce
- 1⁄2 a small bunch coriander, plus extra to serve
- 400g skinless cod fillets, cut into five 9cm goujons
- 6 tbsp Japanese or egg yolk mayonnaise
- 175g self-raising flour, plus extra for dusting
- 355ml IPA, lager or sparkling water, cold
- vegetable oil, for frying
- 6-8 small corn or flour taco tortillas
- shredded pickled red cabbage, to serve
1. Pound together 8 of the garlic cloves, 2 tbsp of the lime juice and 1 tsp zest, the Worcestershire sauce, coriander and 1 tsp of salt using a pestle and mortar until it forms a thick paste. Rub all over the cod, then cover and leave to marinate for 15-20 minutes.
2. Meanwhile, mash together the remaining 3 garlic cloves with the mayo, then set aside. Whisk together the flour, 1 tsp of salt and the IPA until you have a batter the consistency of double cream. Chill for 15 minutes.
3. Prepare a small bowl of flour. Fill a medium, heavy-based pan two-thirds of the way up with the oil and heat to 180C, or until a piece of bread browns in 30 seconds.
4. Take a piece of the marinated cod and coat it in the flour. Tap off any excess, then dip in the batter, again shaking off any excess.
5. Carefully fry the fish in the oil for 3-4 minutes or until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper. Warm the tortillas in a dry pan for 30 seconds each side, then spread over the garlic mayo, pile on the fish and cabbage, and serve with extra lime wedges and coriander sprinkled over.