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
Want more taco recipes?
The Gourmet Traveller Team
Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.
