amazing FISH TACOS
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.