The taco has to be the ultimate in street food. A little flavour bomb that conveniently fits in the palm of one hand – fresh, hot, spicy, satisfying – and still leaves a hand free for a cold beer, or wild gesticulation, whilst swapping tall stories on a night out.
Kate likes to taunt me with tales of a beach-side taco stand in the town of La Paz in Baja California where the fish was ocean fresh, the salsas plentiful and the sun shining *sigh* – It seemed a long way from little old Dunedin where the sun was most definitely not shining, but it was certainly the inspiration for our blog family Mexi feast! I do make a mean salsa, and we are lucky enough to have a great local fish-monger. To round out the selection, a warm, rich mushroom filling also seemed to fit the bill nicely.
The batter for the fish pieces is based on Kate’s corn dogs, thinned with some extra buttermilk to achieve the desired consistency. The sweet, hot chipotle sauce is totally addictive – once you’ve topped your tacos, you will end up slathering it on toast, dipping veggies in it, possibly fingers…