Recipe & pairing | Deborah Kaloper's (Taco Night) Baja Fish Tacos

Whether it’s a weekend gathering with mates, a date-night in, or simply taco Tuesday, Deborah Kaloper’s Taco Night (available now) has the best tacos for any occasion. Here’s what we’re pairing with these banging Baja fish tacos.

Pairing tip: "Sparkling. Let’s get the party started. A traditional method-sparkling, from a flute if I’m feeling fancy, or from a plastic cup if it’s fiesta time. Something like a cava, if we’re surfing a hispanic wave - time spent en tirage to develop a bit of bready, brioche depth wouldn’t be unwelcome, but isn’t necessary either. Prosecco (maybe even with lick of residual sugar) is a super friendly choice to say hola too. And if I’m feeling like a still wine, it’s gotta be a plush rosé, all day - bonus points if it carries a bit of savoury spice." - Nick

Try this with:

Sumarroca Gran Reserva Brut Nature Cava 2019

Sparkling complexity without the price tag. Originating in the Penèdes region, outside of Barcelona, Cava is traditional method sparkling, made in the same way as Champagne and often reaching those lofty heights of deliciousness. This Brut Cava has spent a massive thirty-six months on lees gaining complexity, and boy does it deliver. It’s dry and softly aromatic, with grapefruit and guava on the nose, and green apple shining through on the palate. You’ll be laughing at the value for money, Mofo.

Bollinger Special Cuvée Brut NV Champagne

There's a reason why everyone under the sun turns to Bollinger when they're looking to celebrate. This is synonymous with prestige and elegance for good reason. Tensile, bright and snappy with creamy brioche depth; this is the very top of the tree when it comes to NV Champagne. The acid rips through the palate, followed by a generous, full mouthfeel. The fine beading is prickly and vivacious in the mouth, marking the wine with real energy and zeal. Stunning Champagne - the best there is.

Baja Fish Tacos

Makes 12

• vegetable oil, for deep-frying

• 225 g (11/2 cups) plain (all-purpose) flour 

• 1 teaspoon chipotle chilli powder 

• 1 teaspoon fine sea salt

• 1/2 teaspoon black pepper

• 250 ml (1 cup) Mexican beer 

• 900 g (2 lb) firm white fish fillets, such as flathead or snapper, skin and bones removed, cut into 

• 24 pieces about 3 cm (1 1/4 inches) wide 

CABBAGE SLAW

• 300 g (4 cups) shredded red cabbage

• 2 spring onions (scallions), thinly sliced 

• 1/4 cup chopped coriander (cilantro) leaves

• 60 g (1/4 cup) mayonnaise

• 60 g (1/4 cup) Mexican crema, sour cream or creme fraiche

• zest and juice of 1 lime

TO SERVE

• 12 warm Corn tortillas [see below for recipe]

• Pico de gallo [see below for recipe]

• 12 avocado slices

• Chipotle crema [see below for recipe]

• 3 radishes, thinly sliced

• lime wedges

In a large saucepan, heat enough oil for deep-frying to 175°C (345°F). Meanwhile, place 150 g (1 cup) of the flour in a large bowl. Mix the chilli powder, salt and pepper through, then whisk in the beer to combine. 

Dust the fish in the remaining 75 g (½ cup) of flour. 

Dip the fish into the beer batter, one piece at a time, then carefully lower 2–3 pieces of fish into the hot oil. Fry for about 2 minutes each side, until golden brown, crispy and cooked through. Remove and drain on paper towel set over a wire cooling rack and sprinkle with sea salt flakes. Repeat with the remaining fish pieces.

Place the cabbage slaw ingredients in a bowl and toss to combine. Season with salt and pepper to taste.

To serve, place some slaw on a warm tortilla and top with pico de gallo (if using) and an avocado slice. Add two pieces of fried fish and drizzle over some chipotle crema. Finish with a few slices of radish and a squeeze of lime. Serve immediately.

Corn tortillas

Makes 16 × 15 cm (6 inch) tortillas

• 220 g (2 cups) masa harina 

• 375 ml (1 1/2 cups) warm water 

• 2 teaspoons fine sea salt

Place the ingredients in a large bowl and, using your hands, mix together until a dough forms. It should be pliable, almost like a play dough; add a little more water if it’s a bit dry.

Knead the dough for 1–2 minutes, then divide into 16 equal portions. Roll into balls, then cover with a clean tea towel and leave to rest for 20–30 minutes.

Place a ball of dough between two pieces of waxed baking paper and use a rolling pin to roll it out into a 15 cm (6 inch) round tortilla. (If you have a tortilla press, place a piece of waxed baking paper on the base plate, then place the dough ball in the centre and add another piece of waxed baking paper on top. Close the tortilla press and press the handle down to sandwich and flatten the dough into a tortilla.)

Continue rolling or pressing until all the balls have been flattened to size. Cover with the tea towel until ready to cook.

Heat a large flat cast-iron frying pan or comal over medium–high heat. Add a tortilla and flip after 10 seconds, then cook for 45–60 seconds. Flip again and cook for a further 35–50 seconds. The tortilla should feel dry, but not stiff or crumbly, and should be just lightly changed in colour. 

While cooking the remaining tortillas, keep the cooked tortillas warm by stacking them on top of each other and covering them with the tea towel.

Serve immediately.

NOTE: To make beetroot or spinach corn tortillas, replace 60 ml (¼ cup) of the water with fresh beetroot (beet) juice or spinach juice, for a colourful twist.

Pico de gallo

Makes about 2½ cups

• 3 large ripe juicy tomatoes, diced 

• 1/2 white onion, diced

• 1 fresh green jalapeno chilli, finely diced

• 1 small garlic clove, crushed

• 1/2 cup chopped coriander (cilantro) leaves

• 60 ml (1/4 cup) lime juice

Add the ingredients to a bowl and mix until well combined. Season with sea salt and black pepper to taste.

The pico de gallo is best made near serving time, but will keep refrigerated in a clean airtight container for 1 day.

Chipotle crema

Makes 2½ cups

• 250 g (1 cup) Mexican crema, sour cream or creme fraiche

• 2 chipotle chillies in adobo sauce, plus 2 teaspoons of the sauce

• 1 tablespoon lime juice

To make the chipotle crema, blitz the ingredients together in a blender and refrigerate until required; it will keep in a clean airtight container in the fridge for 4–5 days.

Recipe & images taken from “Taco Night: 60+ recipes for date nights, lazy nights and party nights” by Deborah Kaloper, published by Smith Street Books (RRP $29.99), available now. Photography © Mark Roper.