When I 1st ate a Baja-style fish taco in San Francisco, I could have squealed. It tasted as if that supreme British foodstuff icon, battered cod, experienced sacked off its previous good friend chips, and was residing a manufacturer new American lifestyle with new mates: lime, salsa, taco and crema. I loved it, not specifically for the fish, but for the contrast inside a solitary bite, which was hot, chilly, crunchy, comfortable and sweet-and-sour. Below, in location of the fish, I have made use of my beloved aubergine, which, when fried, normally takes on a dual character of being crisp on the outside and gooey in just, and marries properly with all the other things.
Beer-battered aubergine tacos
Corn tortillas are additional difficult to locate (and a bit a lot more pricey) than wheat types, but they are very well value looking for out for their delicious flavour. I acquire mine in bulk from Mex Grocer and retain them in the freezer in smaller batches.
Prep 15 min
Cook dinner 1 hr
Serves 4
For the crema
150g vegan creme fraiche
1 lime, zested and juiced
Salt
For the cabbage
100g pink cabbage, quite finely sliced
½ red onion, peeled and very finely sliced
2 tbsp lime juice (from 1-2 limes)
½ tsp wonderful sea salt
For the tomato salsa
300g ripe vine tomatoes (ie, 3 or 4), finely chopped
20g coriander, finely chopped, stalks and all
1 tbsp chipotle paste
2 tbsp crimson-wine vinegar
½ tsp fantastic sea salt
1 crimson chilli, finely chopped
For the aubergines
230g simple flour (gluten-free of charge, if you like)
1 generous tsp salt
330ml (vegan) beer
2 tsp English mustard
2 aubergines (about 510g), slice into batons 1½cm at their widest aspect
Sunflower oil, for frying
At minimum 12 x 12cm corn or flour tortillas, to provide
To start with make the sides. For the crema, in a tiny bowl, mix the creme fraiche with a tablespoon of lime juice, the lime zest, a tablespoon of drinking water and a significant pinch of salt, and put to one particular aspect.
Set the cabbage, red onion, lime juice and salt in a 2nd, greater bowl (big plenty of to put your hand into), massage the lime and salt into the veggies and established aside to pickle.
For the salsa, merge the chopped tomatoes, coriander, chipotle paste, vinegar, salt and chilli in a medium bowl, then go away to marinate.
Now for the tortillas. Line a significant casserole pan for which you have a lid with a tea towel. Heat the tortillas according to packet guidelines – I fry them in a dry pan, then wrap them in the tea towel and place the lid on the casserole to maintain them heat.
Eventually, prepare the aubergines. Put the flour in a bowl, incorporate the salt and whisk to blend. Bit by bit incorporate the beer and mustard, whisking together the way, then insert the aubergine pieces and stir to coat.
Pour 2cm oil in a medium saucepan, and set it in excess of a medium heat. Arm on your own with a pair of tongs and line a big plate with kitchen area paper. When the oil is sizzling (180C on a thermometer, or exam a fingernail-sized piece of bread, which should really crisp in 30 seconds), reduced in the battered aubergine pieces, frying no a lot more than 4 at a time so as not to overcrowd the pan and interesting down the oil. Fry for a moment to 90 seconds, turning at the time midway, until golden brown, then remove with the tongs, carefully shake off any excess oil and put on the kitchen paper-lined plate to drain. Repeat with the remaining aubergine pieces.
To assemble the tacos, distribute a tortilla with a little crema, leading initially with a piece or two of fried aubergine, then some pickled cabbage and, eventually, some salsa.
