Fish Tacos

Everyone seemed to know about fish tacos way before me.  I came to the party late.  It was last year, on holiday in New York.  My friend introduced me to them and the fabulous cocktail bar Yerba Buena and I’ve been smitten ever since.

Spicy fish

Spicy fish

Faced with lots of fresh cod yesterday, I really wasn’t sure of how to cook it.  Then I remembered ‘Mexican fish tacos’.  I hunted around for a recipe and added my own little touches, in terms of spices.  It was very quick to prepare – 15 minutes and only 10 minutes to fry the fish.  It was absolutely DELICIOUS!  Try it out and let me know what you think.

Salsa

Salsa

First you need some sweet salsa

  • 200g plum tomatoes, halved
  • 1 spring onion finely chopped
  • Half 1 red onion finely chopped
  • 1 garlice clove, finely chopped
  • Juice from 1 lime
  • 1 tbsp extra virgin olive oil
  • Salt & pepper to taste

For the tacos

  • 1 tbsp ground paprika
  • 1 tspgarlic powder
  • 1 tsp dried oregano
  • 1 tsp chilli flakes (or fresh chilli chopped)
  • 1 tsp ground cumin
  • 650g/1lb 7oz cod fillet
  • 1 tbsp sunflower oil
  • soured cream, to serve
  • 1 lime, cut into wedges
  • 2 avocados, stoned and finely sliced
  • Large handful coriander leaves
  • ½ head white cabbage, finely shredded
  • Encona pepper sauce
  • Salt to taste
  • 12 x 15cm/6in diameter corn tortillas, warmed up
  • coriander leaves, to serve

How to make them in 10 easy steps

  1. First make your salsa by mixing all of the ingredients together and leave it ready to serve in a bowl.
  2. For  your fish marinade, mixture together the paprika, garlic powder, oregano, chilli and ground cumin in a bowl.
  3. Rub the mixture over your  fish fillet until it’s completely covered.
  4. Warm up your griddle pan and add a teaspoon of the oil.
  5. Fry your fish for 4–5 minutes on either side, or until cooked through.
  6. Meanwhile, place your sour cream, lime wedges, avocado slices, coriander leaves, red onion and cabbage on a large serving platter or separate bowls.  A good touch is to squeeze a little lime over the avocado and don’t forget to leave out your Encona sauce for the finishing touch!
  7. Once your fish is cooked,  break it apart with a fork. Place the flakes in a serving bowl and season with salt to taste.
  8. Garnish your fish with coriander leaves.
  9. Take one of your warm tortillas and add a little bit of every filling from your serving platter/bowls.
  10. Wrap it all up and taste away!
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