Chef Richard Sandoval's Pacifico fish taco recipe

Chef Richard Sandoval's Pacifico fish taco recipe

Crispy fish wrapped in a soft tortilla, accompanied by a fresh Yucatan salad garnish

Last updated:
Cuisine:Mexican
Cook time:30m
Prep time:45m
Servings:3

Ingredients

3 pieces flour tortilla 3 inches (store bought)

80 gms Fish (mahi mahi, red snapper or sea bass)

Fish batter

200 ml soda water

15 gms garlic powder

pinch of oregano

pinch of pepper

50 gms cornstarch

100 gms all-purpose flour

4 gms salt

Yucatan salad

100 gms red cabbage

100 gms white cabbage

70 gms carrot slice

15 gms habanero (optional)

30 gms red radish

50 gms red onion

3 gms dry oregano

3 lime

1 orange

3 gms salt

Creamy salsa cruda 

200 gms avocado

40 gms coriander

40 ml lime juice

5 gms garlic

30 gms white onion

5 gms serrano chilli

100 gms green tomatillo

4 gms salt

2 gms crushed black pepper

150 ml water

Caviar mayo cream

200 gms mayonnaise

80 gms cream

30 gms salmon roe (optional)

30 gms tobiko (optional)

caviar (optional)

30 gms masago

10 ml lime juice

4 gms salt

Method

Fish batter

Use firm, fresh fish like mahi mahi, red snapper or sea bass.

Cut the fish fillet into batons and keep it aside.

In a mixing bowl, combine all-purpose flour, garlic powder, oregano, pepper, and a touch of salt. Then, pour in the soda water and thoroughly mix all the ingredients.

Toss the fish in the fish batter and deep fry for 2 to 5 minutes until it is crispy and gold. 

At the same time, warm the flour tortillas and put them on the plate. Keep aside.

Caviar mayo cream

In a bowl, add mayonnaise and cream and mix it thoroughly.

Add tobiko, salmon roe, and caviar. Give it a gentle stir and keep aside.

(You can use pickled chillies or cucumbers as a salmon roe or caviar substitute.)

Creamy salsa cruda

Using a blender, combine all ingredients together. Blend until you have a very smooth sauce. Put the sauce in a squeeze bottle and keep it in a chiller.

Yucatan salad

First, use a mandolin to create a chiffonade or thin slices of cabbage.

Then, use the same mandolin to slice thin carrots, onions, and radish pieces. Finally, cut the habanero into very thin strips.

Mix all the vegetables and season with oregano, salt and finish with the lime and orange juice. Mix well and check seasoning.

Assemble

Place the fish on each tortilla and spread the caviar mayonnaise.

Add a dollop of avocado foam (creamy salsa cruda) and top it with Yucatan salad.

Finally, garnish it with caviar and salmon roe.

Chef Richard Sandoval
Chef Richard Sandoval
Chef Richard Sandoval
Richard Sandoval is a renowned restaurateur and entrepreneur who owns 60 restaurants worldwide

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