Delivering gigantic flavours, this mouth-watering fish taco dish from Toronto’s Campechano is topped with colourful guacamole, chipotle mayo, and eye-popping pink pickled cabbage – perfect for eating with the eyes — and the mouth.
Red Cabbage Topping
Batter, Fish Fry & Assembly
First, blend 1 can of chipotle in adobo in a blender until smooth.
Then, slowly add the mayonnaise to the blended chipotle adobo until desired spice level.
Add lime juice and salt to taste.
Set chipotle mayo aside for assembly.
Blend 2 avocados, a few sprigs of fresh cilantro and 2 serrano peppers in a blender. Add tablespoons of water until desired consistency.
Add lime juice and salt to taste
Set avocado salsa aside for assembly.
Add thinly sliced red cabbage to a bowl.
Next, add 1 cup of lime juice and salt to the sliced cabbage then massage with your hands until salt and lime has been completely absorbed.
Taste and add more lime or salt until desired consistency and flavour.
Tip: Cabbage can take a lot of lime juice and salt.
In a bowl, combine 1 cup of flour and 1 cup of corn starch.
Add beer until the consistency evenly coats fish and extra batter falls off smoothly.
Dip each fish fillet into batter until fully covered. Let extra batter fall.
In a deep-frying pan, heat 1 cup of oil until hot, at approximately 375ºF. Note: Oil should be deep enough in the pan for the fish filet to be fully submerged. Carefully add oil to pan as needed.
Fry until golden and crispy.
For assembly, warm the corn tortilla on a hot skillet.
Place batter-fried fish on top of tortilla.
Drizzle with reserved chipotle mayo and avocado salsa.
Top with red cabbage.
Garnish with chopped cilantro.