saucy fish Tacos - zarandeado

Our take on Pescado Zarandeado uses Chili Maven’s MILD & SMOKY and SPICY & NUTTY salsa macha to create a rich, chilli-forward marinade inspired by the famous dish from Sinaloa. (zarandeado means shaken) As the fish grills, the chilis, nuts, and spices in the salsa macha develop a deep, smoky caramelisation that captures the true essence of coastal Mexican cooking. For the most flavour, cook the fish over fierce heat: charcoal or a pizza oven gives it an unbeatable smoky finish.

Ingredients

For the sauce:

  • 3 tbs mayonnaise

  • 1 tbs mustard

  • 1 tsp paprika

  • ½ tsp black pepper

  • 1 tsp oregano

  • 1 tbs MILD & SMOKY salsa macha or mole powder

  • 1 tsp ACV

  • 1 orange

  • 2 limes

  • 1 tsp SPICY & NUTTY salsa macha 

  • 3 garlic cloves

  • ¼ onion

  • 1 tsp Worcestershire sauce

For the tacos:

  • Fish fillets

  • 1 pack corn tortillas

For the pico de gallo:

  • 1 tomato

  • 1 lime

  • ¼  onion

  • Coriander

  • jalapeno

Guacamole:

  • Smashed avocados

method

1. Prepare the Sauce

Blend all the ingredients until creamy

2. Prepare the pico de gallo

Chop all the ingredients and combine, set aside

3. Grill the fish

  • Slice onion in rounds and place in cast iron pan. Drizzle with MILD & SMOKY salsa macha oil 

  • Place the fish fillets on top and bathe with the sauce

  • Cook in the oven for 20-30 mins at 220C

4. Assemble the tacos

  • Warm the tortillas, about 30 mins on each side

  • Smear the tortilla with the guacamole 

  • Add fish and onions

  • Top with the pico de gallo