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20th December 2016
12:10am GMT
Taking inspiration form the Old El Paso Baja Fish dinner kit as well as from my recent visits to TacoTaco, I've knocked together the below recipe that's a serious good match of some local Dublin ingredients and proper Mexican flavours! This is a fantastically tasty meal ready in 12 easy steps and what makes it all the more better, for those of us who have a decent deepfat fryer at the ready (not one of those horrible old discoloured plastic yokes from your granny's gaf in the 90's) this shouldn’t require much of a clean up!
First things first lets get the fryer going and the oven on to a medium setting.
Prep your prawns. Make sure you get all the little natty bits of shell off of them, legs and all. The fresher they are the easier this should be.
Batter the prawns. Chuck your prawns into a mixing bowl along with Baja Crusted Fish Seasoning, your flour and a glug or two of your sparkling Ballygowen. The reason we're using the sparkling water instead of just regular tap is that the bubbles in the water help to give a real crispy batter. Once you've got them all nicely covered in batter, put them on a trey in the fridge until needed.
Dice your onion. Everybody has their own method when it comes to dicing onions but its important here that you get nice small pieces as these are going into the guac and you don’t want to be getting a massive chunk in there ruining the otherwise perfect texture.
Deseed and dice your tomato. So what you want to do here is get rid of all the wet sloppy seeds from the middle of the tomato as we don’t want this moisture wrecking our guac.
Blend your Guac. Nothing really special to see here, just bang all you ingredients, avocados, onions, tomatoes, lime juice and coriander into a food processor, give it whirl and then make sure to season with salt and pepper until you got it just right.
Time to fry! By now your oil should be up to the right temperature. Get 'em in there, but be sure to keep a keen eye because this is the soul of your dish! Don’t Fuck it up!!
Prep Tortillas - make them nice and crisp.
Slice cabbage. Ok, this is basic as anything, but still one of the most fundamental tasks of the dish. You will not enjoy big thick slices of this so make sure you cut as thin as you can.
Slice radish. This is pretty much almost for decoration, but again, as thin as you can get.
Baja seasoning.Now you simply mix your seasoning from the packet with your sour cream. It ain't rocket science.
Bash your pomegranate. Cut it in half and really whack it with the back of a spoon on to your chopping board. You'll find most of the pearls fall out but make sure to remove any of the yellow pit, because that stuff just aint nice to eat at all
Serving. Throw a couple of prawns into your tortilla (which should be perfectly shaped now) follow with a good dollop of guac, a sprinkle of radish, coriander and pomegranate and a drizzle of your special sour cream.
Boom, you're done. Tuck in!
