Delicious Fish Tacos



These are a hands-down summer must eat. They're so light and flavoursome that you'll wonder where they've been your whole life.

I'm happy that they were easy to make, and I think the stand-out component of the dish is the sauce (which was also super easy to make- thank you Jamie Oliver!)... Let's stop dithering and get into it shall we?

You will need... (makes 4-5 tacos)
450-500gr of white fish- haddock, cod or gemfish work well in this!
2 large, juicy limes
2 shallots
2 kiwi fruit
1/2 yellow capsisum
1/2 ripe avocado, diced
1 bunch fresh coriander, washed
1 large green chilli, deseeded
tabasco
olive oil
salt and pepper
1/4 small red cabbage
1 small tomato, diced
4 or 5 small (8 inch) white corn tortillas
fresh yoghurt for serving

Method...
1. Start by slicing the fish into nice thick pieces and place on a plate. I removed the skin off mine and took out a few bones that were left in, if you aren't confident doing this yourself you can ask the fish monger to do it for you.
2. Next, marinate your fish in the juice of 1/2 a lime (if they're nice and big and juicy, if not, use a whole lime), 2 tbs of olive oil, a few slices of the green ends of the shallots and some cracked pepper, cover and transfer to the fridge while you prepare the other ingredients.

3. Use a mandolin or really sharp knife to shave the red cabbage really thinly. Add 1/4 of the coriander leaves, the juice of the other half of your lime, 1 tbs of olive oil and some salt and pepper. Massage well to bring out the ruby-red juices, taste, if you think it's too tart add 1/2 a tsp of white sugar and mix again. Set aside.

4. Cut the ends off the shallots, slice in half lengthways. Peel the kiwi and cut in half. Deseed and slice the chili. Place in a dry, non-stick pan and heat on high until everything is starting to get a nice BBQ look. Transfer to a blender with the juice of the remaining lime, 1/2 the bunch of coriander and a few drops of tabasco. Blitz until smooth.

5. Slice and deseed the capsicum. Place in the dry pan and blister, set aside. Use the same pan to start heating your tortillas (brown on both sides and transfer to a plate).
6. While your tortillas are heating, bring another non-stick pan to a high heat, and transfer the fish. Brown on one side, and turn to brown the other side- please be careful not to overcook the fish!
7. Once all the tortillas are browned, place them on a platter and begin building the tacos starting with the cabbage, then the fish and capsicum, diced avocado and tomato, dressing and yoghurt. Top with the rest of the coriander.

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