Crispy Plaice Taco with Red Cabbage Slaw, Guacamole, Mango Salsa and a Chipotle Hot Sauce

This recipe has been adopted by Lupita, the authentic Mexican taqueria, who have teamed up with MasterChef 2017 Finalist, Lorna Robertson and will be featuring this dish on the menu as a limited edition special.

Lorna created the recipe for knockout week on MasterChef, serving a room of restaurateurs from the kitchen of the Fishmongers’ Company headquarters. The dish was one of Lorna’s best, securing her a free pass into the next round!

  Makes 12 small tacos = 4 portions

Makes 12 small tacos = 4 portions

Breaded Plaice:

6 fillets of plaice

100g plain flour

1 tsp chilli powder

1 tsp garlic powder

1 tsp onion powder

1tsp smoked paprika

1 tsp cumin

2 eggs

1 bag panko breadcrumbs

Red Cabbage Slaw:

½ red cabbage

1 carrot

2 spring onions

1 red chilli

1 lime

Small bunch of fresh coriander

Splash olive oil

Guacamole:

1 large ripe avocado

1 large ripe vine tomato

1 red chilli

1 spring onion

1 lime

Small bunch of fresh coriander

Mango Salsa:

1 large ripe mango

½ red pepper

½ red onion

1 red chilli

1 lime

Small bunch of fresh coriander and mint

Splash of olive oil

Chipotle Hot Sauce:

3 dried chipotle chillies

50ml cider vinegar

50g caster sugar

50ml water

1 tbsp onion powder

1 tbsp garlic powder

Method:

1 – For the slaw, shred the cabbage as finely as possible into a bowl using a mandolin or a very sharp knife. Peel, top and tail the carrot and grate into the bowl. Finely slice the spring onion, red chilli and coriander and add to the bowl. Squeeze in the juice of one lime, add a splash of olive oil and mix to combine, season to taste.

2 – For the guacamole, half the avocado and remove the stone. Scoop out the soft flesh into a bowl. Mash using the back of a fork until it is fairly smooth. Half the tomato, scoop out the seeds and finely dice. Add to the avocado. Finely slice the chilli, spring onion and coriander and add to the bowl with the juice of one lime. Mix to combine, season to taste and set aside.

3 – For the salsa, peel the mango and slice the flesh from the stone. Finely dice the fruit as well as the red pepper, red onion, chilli, mint and coriander and add to a bowl. Combine with the juice of one lime and a splash of oil and mix.

4 – For the chipotle hot sauce, place all of the ingredients into a sauce pan and heat on a medium heat for 10-15 minutes until the chillies are completely soft and the liquid has reduced slightly. Blend in a liquidiser until completely smooth.

5 – For the breaded plaice, cut each fillet in half lengthways so you have 12 strips of fish. In one bowl, combine the plain flour with the chilli, garlic & onion powder, paprika and cumin. In another crack the eggs and beat lightly with a fork and in another pour the panko breadcrumbs. First coat the fish in the flour, followed by the beaten egg and lastly the breadcrumbs. Heat a deep fat fryer to 180°C and fry the fish for 2-3 minutes until browned and crisp. Drain onto kitchen paper and begin assembling the tacos.

6 – To assemble, place the tortillas onto a plate and top firstly with the slaw. This should then be followed by the guacamole and salsa and topped with the fried fish. Garnish with the smoky chipotle sauce.

Lupita was rated the top Mexican Restaurant in London in the Zagat Survey for 2015.