Fish Taquitos By Victor Murguia

We ask the city’s home chefs, bartenders, food bloggers and gourmands to share their favourite recipes. This week, Victor Murguia, head chef at Sancho’s, the Mexican restaurant in Khar, tells us how to prepare fish taquitos.

INGREDIENTS
• 60 grams red snapper fish
• 28 grams corn tortillas (4 small sized)
• 10 grams chipotle salsa (chipotle is available at most gourmet ingredient stores as chipotle in Adobo sauce).
• 5 ml mayonnaise
• 15 grams pico de gallo
• 15 grams guacamole
• 1 lemon wedge
• 40ml beer batter

INGREDIENTS FOR PICO DE GALLO
• 500 grams chopped tomatoes
• 200 grams chopped onions
• 50 grams chopped green chilli
• 30 grams chopped coriander
• 10 ml lime juice
• Salt to tatse

METHOD FOR PICO DE GALLO
• Add all the ingredients in a bowl and toss them together.

INGREDIENTS FOR GUACAMOLE
• 700 grams avocado pulp (from one ripe avocado)
• 200 grams pico de gallo
• 10 ml lime juice
• 5 grams salt
• Olive oil to dress the mixture

METHOD FOR GUACAMOLE
• Cut the avocado in half. Deseed it and scoop out the pulp.
• Mix the pulp with the pico de gallo, lime juice, salt and olive oil.

INGREDIENTS FOR BEER BATTER
• 450 ml beer
• 400 grams cornflour
• Salt to taste

METHOD FOR BEER BATTER
• Mix the beer and the cornflour well and add salt to taste.

METHOD FOR THE TAQUITOS
• Cut the fish into finger sized pieces, dip it in the beer batter and deep fry it.
• Place the fish in the centre of the tortillas. Spread the chipotle salsa, pico de gallo and mayonnaise over the fish.
• Serve with the guacamole and a wedge of lemon.