amaz­ing FISH TA­COS

Surf Girl - - My Surfgirl Life -

When it comes to ta­cos, most peo­ple think of the hard-shell, corn chip su­per­mar­ket ta­cos. Al­though tasty, th­ese are a more Amer­i­can ver­sion. The orig­i­nal ta­cos are in a soft, round flat bread made from masa. Th­ese are easy to make, but it’s dif­fi­cult to source the in­gre­di­ent. In­stead you can make them with a small, soft, wheat-flour tor­tilla, but keep an eye out for the real thing in spe­cial­ity shops.

There are 6 el­e­ments to this recipe, which should make around 8 ta­cos.

1. Pick­led red onion 4. Fish

2. Hot may­on­naise 5. Gar­nish

3. Corn rel­ish 6. Tor­tilla PICK­LED RED ONION

• 2 red onions

• 4 tbsp red wine vine­gar

• 1 tbsp sugar

• 4 tbsp warm wa­ter

1. Slice the onions as thinly as pos­si­ble.

2. Add the rest of the in­gre­di­ents and al­low to pickle (from 15 min­utes to a whole day). CORN REL­ISH

• 1 tin sweet­corn

• 1 fresh red chilli, finely chopped

• 3 tbsp co­rian­der, chopped

• 1 tsp sun­flower oil (to bind)

• Pinch salt

• Pinch ground cumin

Mix al­to­gether and put to one side. HOT MAYO

• 6 tbsp mayo

• 2 tbsp good hot sauce

• 1 tsp honey

In a bowl, stir all the in­gre­di­ents to­gether. FISH

• 4 large white fish fil­lets, like hake, had­dock or monk­fish tails, sliced into bite-size pieces

• 2 tsp ground cumin

• 1 tsp smoked pa­prika

• 3 cloves gar­lic, grated

• 3 tbsp sun­flower oil

• Salt & pep­per

1. Place the fish in a bowl.

2. Toss with the spices, herbs and 1 tbsp of oil.

3. Driz­zle the rest of the oil on a bak­ing sheet.

4. Add the sea­soned fish to the bak­ing sheet and cook for around 15 min­utes at 180C (375F). TO SERVE

• ½ red cab­bage, thinly sliced

• 3 limes

• Bunch of co­rian­der

1. Warm the tor­tillas in a hot dry pan and place under a cloth to keep the heat in.

2. Have all the in­gre­di­ents lined up and let’s build th­ese ta­cos.

3. Start with the flat­bread.

4. Sprin­kle on the red cab­bage.

5. Spoon on the fish.

6. Fol­lowed by corn rel­ish.

7. And a squeeze of hot may­on­naise.

8. Fin­ish with pick­led onion, fresh co­rian­der and a slice of lime.

Tuck in! Th­ese go down well at sun­set with some chilled Mex­i­can beers.

This recipe was taken from the Good Vibes Cook­book, avail­able now on the SurfGirl Beach Bou­tique.

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