Made to Match - Al's Fish Tacos with Fiery Salsa

Al's Fish Tacos with Fiery Salsa

Al Brown recipe

  • Beer

Made to Match

These fish tacos were put on Earth to be consumed with Corona. It's one of those 'no brainer' beer and food matches. For the tempura batter, you can buy tempura flour from most decent supermarkets, then just add water and you're away. Of course, you can mix it up and use your own batter for a little extra character. I like to go for a large flaked fish like kahawai, blue moki or warehou when it comes to filling these beauties up.

Al's Fish Tacos with Fiery Salsa


Serves 6

Fiery Salsa

  • 1 Red Onion (sliced into 1cm thick rings)
  • 500g Vine Ripened Tomatoes (Halved)
  • 2 Red Chillis (cut lengthways)
  • 2 limes (halved)
  • Canola Oil
  • ½ cup Coriander Leaves (Roughly chopped)
  • Flakey Sea Salt and Cracked Black Pepper


  • Canola Oil
  • 1kg Fish Fillets (cut into strips)
  • 3 cups tempura batter
  • 4 Tbl Cumin Seeds (Toasted)
  • Flakey Sea Salt and Cracked Black Pepper
  • 12 – 18 Flour Tortillas
  • 2 Avocados (mashed)
  • ¼ red cabbage
  • 1 cup sour cream
  • Fiery Salsa
  • 6 limes (halved)


Salsa Method:

Preheat Grill or BBQ to hot

Place red onion, tomatoes, and red chilli’s into a mixing bowl, and lightly coat with oil.

Char vegetables on the grill for several minutes each side to blacken and cook slightly. Remove and cool vegetables, before pulsing in a food processor, or roughly chopping with a knife.

Return vegetables to mixing bowl, and stir through the juice of two limes and chopped coriander. Season to taste, then refrigerate until required

Cooking method

Taco's Method:

Take a heavy bottomed saucepan and half fill with canola oil.  

Place on a medium high heat and bring it up to 180 degrees. You can test oil heat by frying a cube of bread in it. It should take 1 minute to reach a golden brown colour.

Stir the cumin seeds through the tempura batter.  Then in batches, dip your fish in tempura batter and fry in hot oil for 2 minutes until crispy and cooked through.

Drain and place on paper towel, then season well. Repeat until all fish is cooked.

Serving suggestions

To put together…Place down warm tortillas and spread with avocado.  Add a little of the sliced red cabbage and iceberg. Follow with a piece of battered fish.

Finish with a little sour cream and a good spoonful of fiery salsa. Season with a little salt and pepper, a squeeze of lime and then tuck in.

Goes great with

  • Beer