1 week ago
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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.
Ingredients
MASA TORTILLAS
100g masa harina
160ml warm water
CHIPOTLE GLAZE
240ml avocado oil (or neutral oil)
100g dried chipotle chillies
150ml water
100g brown sugar
pinch of salt
JALAPENO CREMA
1 tbsp lime juice
1 bunch coriander
1 jalapeno, deseeded if preferred
85g sour cream
pinch of salt
FISH AND BEER BATTER
100g gluten-free plain flour (plus extra for dusting)
100ml cold sparkling water
100ml gluten-free lager
2 tsp ground cumin
1 tsp ground turmeric
1 tsp dried Mexican oregano
250g firm white fish (snapper or monkfish), cut into 6 equal pieces
vegetable oil, for deep-frying
Tajín seasoning, to finish
TO SERVE
1 white onion, finely diced
extra coriander leaves and lime wedges
Method
PREPARE THE TORTILLAS
Combine the masa harina with three-quarters of the water. Knead into a dough, cover and rest for 1 hour. Gradually knead in the remaining water until the dough is soft and no longer sticks to your hands. Divide into 6 balls, press flat with a tortilla press (or heavy pan), and cook in a dry, heavy-based frying pan over medium-high heat until lightly charred on both sides. Keep warm in a clean tea towel.
PREPARE THE CHIPOTLE GLAZE
In a small saucepan, fry the chipotles in the oil over low heat until crisp. Allow to cool completely. Transfer the oil and chillies to a blender with the water, sugar and salt; blend until smooth. Set aside.
MAKE THE JALAPENO CREMA
Blend the jalapeno, lime juice and coriander until smooth. Whisk this mixture into the sour cream. Season with salt and refrigerate until needed.
FRY THE FISH
Heat the oil in a deep fryer or deep heavy-based pan to 180C. In a bowl, whisk together the flour, sparkling water, lager and spices until smooth. Lightly dust the fish pieces in extra flour, shaking off any excess, then dip into the batter. Fry until golden brown and crisp. Drain on paper towels and immediately dust with Tajín.
TO ASSEMBLE
Spread a spoonful of chipotle glaze onto a fresh tortilla. Top with a piece of fried fish and a generous drizzle of jalapeno crema. Finish with diced white onion, coriander leaves and a squeeze of fresh lime.
