When I first ate a Baja-style fish taco in San Francisco, I’ll have squealed. It tasted as if that final British meals icon, battered cod, had sacked off its previous pal chips, and was dwelling a model new American life with new mates: lime, salsa, taco and crema. I beloved it, not particularly for the fish, however for the distinction inside a single chew, which was sizzling, chilly, crunchy, delicate and sweet-and-sour. Right here, rather than the fish, I’ve used my beloved aubergine, which, when fried, takes on a twin persona of being crisp on the skin and gooey inside, and marries completely with all the opposite components.
Beer-battered aubergine tacos
Corn tortillas are tougher to search out (and a bit costlier) than wheat ones, however they’re effectively price in search of out for his or her scrumptious flavour. I purchase mine in bulk from Mex Grocer and hold them within the freezer in small batches.
Prep 15 min
Prepare dinner 1 hr
For the crema
150g vegan creme fraiche
1 lime, zested and juiced
For the cabbage
100g purple cabbage, very finely sliced
½ purple onion, peeled and really finely sliced
2 tbsp lime juice (from 1-2 limes)
½ tsp superb sea salt
For the tomato salsa
300g ripe vine tomatoes (ie, 3 or 4), finely chopped
20g coriander, finely chopped, stalks and all
1 tbsp chipotle paste
2 tbsp red-wine vinegar
½ tsp superb sea salt
1 purple chilli, finely chopped
For the aubergines
230g plain flour (gluten-free, for those who like)
1 beneficiant tsp salt
330ml (vegan) beer
2 tsp English mustard
2 aubergines (about 510g), lower into batons 1½cm at their widest half
Sunflower oil, for frying
At the least 12 x 12cm corn or flour tortillas, to serve
First make the perimeters. For the crema, in a small bowl, combine the creme fraiche with a tablespoon of lime juice, the lime zest, a tablespoon of water and a giant pinch of salt, and put to at least one facet.
Put the cabbage, purple onion, lime juice and salt in a second, bigger bowl (sufficiently big to place your hand into), therapeutic massage the lime and salt into the greens and put aside to pickle.
For the salsa, mix the chopped tomatoes, coriander, chipotle paste, vinegar, salt and chilli in a medium bowl, then depart to marinate.
Now for the tortillas. Line a heavy casserole pan for which you have got a lid with a tea towel. Warmth the tortillas in keeping with packet directions – I fry them in a dry pan, then wrap them within the tea towel and put the lid on the casserole to maintain them heat.
Lastly, put together the aubergines. Put the flour in a bowl, add the salt and whisk to combine. Slowly add the beer and mustard, whisking alongside the best way, then add the aubergine items and stir to coat.
Pour 2cm oil in a medium saucepan, and set it over a medium warmth. Arm your self with a pair of tongs and line a big plate with kitchen paper. When the oil is sizzling (180C on a thermometer, or take a look at a fingernail-sized piece of bread, which ought to crisp in 30 seconds), decrease within the battered aubergine items, frying not more than 4 at a time in order to not overcrowd the pan and funky down the oil. Fry for a minute to 90 seconds, turning as soon as midway, till golden brown, then take away with the tongs, gently shake off any extra oil and placed on the kitchen paper-lined plate to empty. Repeat with the remaining aubergine items.
To assemble the tacos, unfold a tortilla with somewhat crema, prime first with a bit or two of fried aubergine, then some pickled cabbage and, lastly, some salsa.