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He’s sold tacos in a pub, in a food truck, and most recently, from a takeaway-only shop window. Now, chef Toby Wilson of Ricos Tacos takes us into his home kitchen to make his favourite version of the Mexican dish – Ensenada-style fish tacos – and with frozen fish fingers, no less.
Ingredients
8 frozen fish fingers
Vegetable oil, for shallow frying
8 corn tortillas
¼ head white cabbage
Kewpie mayonnaise, to serve
Salsa verde
½ white onion
½avocado
3 limes
1 jalapeño
1 garlic clove
½ bunch coriander
Pico de gallo
½ white onion
3 Roma tomatoes
1 jalapeño
1 lime
1 garlic clove
3 baby red radishes
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