Time:30 mins – 1 hourMakes:6 tacos
The fish taco is a Mamasita mainstay – a refined evolution of the dish that hit the menu when the Melbourne restaurant opened in February 2010. It has been a crowd favourite for more than 16 years, proving that while trends come and go, a masterfully executed taco is non-negotiable.
The secret is the crunch: firm white fish – think snapper or monkfish – is coated in a spiced, gluten-free batter. Using GF flour isn’t just for dietary needs; the starches produce a superior crispness, says executive chef Jimmy Garside.
The dish features house-made masa tortillas, pressed to order, layered with smoky chipotle glaze, jalapeno crema, and plenty of lime for zing. To master the flow at home, prepare the glaze and masa dough a day ahead.
Just before serving, whip up the crema and garnishes. “The big thing with Mexican food is freshness,” Garside says. “Once you cut the chillies, herbs and onions, they start to lose flavour.”
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For best results, source authentic Mexican oregano and Tajín, a tangy chilli-lime-salt seasoning, from specialist grocers such as Poblano Mexican in Melbourne’s Cheltenham, and Fireworks Foods in Sydney.
Whether served as an interactive family dinner or a light starter paired with a zesty cabbage salad, these tacos deliver an ideal balance of golden crunch, earthy spice and citrus-bright heat.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
