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.

Comments

Post a Comment

Popular posts from this blog

Vegetable Mornay

Image
This is a classic dish that can dress up the most boring vegetables. I personally think cheese or bacon (or sometimes both) can make any meal better! You will need... 1/2 a large head of cauliflower 1 head of broccoli 1 large carrot 2 washed potatoes (I used red delight) 1 cup of peas (fresh or frozen) For the sauce 75gr buttter 1/3 cup plain flour 3 cups whole milk salt & pepper & freshly grated nutmeg 1/2 cup cheddar cheese For the topping 1 cup cheddar cheese 1/4 cup breadcrumbs 2 tbs roughly chopped flat leaf parsley Method... 1. Preheat the oven to 200 degrees celsius, grease a large 3-4Lt capacity ceramic baking dish. 2. Peel the carrot and potato and dice into 1 inch pieces then transfer to a microwave safe bowl with a little water, cover with glad wrap and microwave for 1 minute on high to begin the cooking process. Drain and set aside. Wash the cauliflower and broccoli and trim into neat florets.  3. Melt the butter in
Read more

George Calombaris' Pasticcio (AKA Greek Lasagna)

Image
Ohhh pasticcio... This recipe gives me so many warm and fuzzies. My mum always used to make it for me when I was younger for special occasions like my birthday and Easter so I associate it with fun times and getting presents and all that good stuff. The one my mum made came from the old faithful Margaret Fulton Cookbook circa late sixties/early seventies... I'm not sure what my Italian mum was doing making Greek recipes written by an Australian cookbook guru but anyway... it must have been en-vogue when the book was written and I'm not complaining because it's delicious. Mum's pasticcio was put together 'lasagna-style' with layers of curly-edge lasagna sheets that would get all crispy and brown on the edges. She would layer the pasta sheets with the tomato and beef sauce and béchamel and then bake it, and it would usually take her a while to prepare. My New Favourite Cookbook! I like this recipe by George Calombaris because it still has all that wo
Read more

Anna-Maria's Zucchini Slice

Image
This is Anna-Maria’s Zucchini Slice from Stephanie Alexander’s Cooks Companion …   I’ve tweaked it a little as I’m sure most people do, it’s one of those no-rules recipes where you can customise it as much or as little as you like. I love zucchini because it is such a versatile vegetable (although technically it’s an immature fruit- wiki will tell you it’s a swollen ovary of a zucchini flower… sounds appetising), you can put them in almost anything because they don’t have a very strong flavour, which is great when it comes to hiding veggies from your kids! I’ve even eaten a chocolate cake that had grated zucchini in it and it was one of the best chocolate cakes I’ve ever had- so moist (haha MOIST!) You will need… ¼ cup of olive oil (the recipe says half a cup but you really don’t need that much) 500g zucchini, grated 1 small carrot, grated 1 small onion, finely chopped 1 garlic clove, crushed 200gr smoked bacon, finely chopped 100g freshly grated p
Read more