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These authentic tacos are fresh and light. Make sure you get real corn flour – wheat flour just doesn’t give you the same taste. You’ll also need a tortilla press. These can be bought easily online.ÌýÌý

And there are lots of variations of margarita but Tommy’s is a classic. It’s also really simple to make so perfect for a cocktail night at home!Ìý

Ingredients for the Corn Tortillas

•ÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌý 100g of masa harina corn flour to 140ml water.

•ÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌý Small amount of salt and oil.ÌýÌý

Method

Mix the ingredients and knead for about 10 minutes. Divide into small balls – weighing roughly 30-35 grams each. When you’re ready to start building your tortillas, place the dough balls in the centre of a lined tortilla press (you can line your press with a two squares of thick plastic. Press them and then fry in a hot dry pan for around 2-3 minutes, or 45 seconds to a minute on each side. These can be set asideÌýÌý

Ingredients for the fillings

•ÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌý Thinly sliced white and red cabbage tossed in lime juice

•ÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌý Mayo crema - 1 part crème fraiche to 1 part mayonnaise, mixed

•ÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌý Pico de gallo - thinly diced tomato skins, garlic, jalapeño, onion, lime juice, corianderÌý

Ingredients for the fried fish

•ÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌý For the tempura style batter - plain flour, salt, fresh oregano and soda water

•ÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌý Thinly sliced white fish, such as Coley, approximately index finger in size.Ìý

Method for the fried fish

Mix the ingredients til it forms a thin batter. You can do this my hand – start with a small amount of flour, and add the soda water until it reaches the right consistency. Then add the salt and oregano.Ìý

Toss the fish in plain flour before dipping in the batter and then deep fried at 190 degrees C for approximately 2/3 minutes. Take out, lay on a piece of kitchen roll and season liberally.Ìý

To build your tacos start with a tortilla, add a spoonful of the mayo crema, cover with the cabbage slaw, add your fish and then top with the pico de gallo and garnish with a wedge of lime.Ìý

Ingredients for a Tommy’s Margarita

•ÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌý 50ml of quality 100% Agave blanco tequila

•ÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌý 25ml of freshly squeezed lime

•ÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌý Juice

•ÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌý Pinch of salt plus extra for the rim

•ÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌý 15-20ml agave syrup

•ÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌý Ice.Ìý

Method

Add all of the ingredients into a cocktail shaker and give a good shake.

Served over ice in a rocks glass with or without a salt rim. Drinker preference!

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