Fish Tacos

In celebration of the brilliant La Tortilleria’s tenth birthday, we have created a fish taco recipe to rival all fish tacos. Delicious on a Tuesday, or any day of the week, enjoyed equally on a balmy summer evening or a blustery winter night (with thoughts of summer simmering in our dreams of course). Fish tacos are wonderfully versatile and you can play around with ingredients and accoutrements, adding some extra salsas (with a side of tortilla chips of course) or stripping back and simply topping your fish with some slaw and a squeeze of lime. The world is your…taco!  

Time: 35 minutes 

Yields: 4 servings 

Ingredients

Fish

• 600g firm fleshed fish (such as snapper, emperor or cod)
• 2 tbsp extra virgin olive oil
• A few sprigs coriander, roughly chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 2 tablespoons red onion, finely chopped
• 2 tablespoons fresh juice (about 1 lime)

Pineapple Salsa

• 2 cups fresh pineapple, finely chopped
• 1/4 cup red onion, finely chopped
• A handful of fresh mint, roughly chopped
• A handful of fresh coriander, roughly chopped
• ¾ teaspoon Jalapeño chilli pepper, minced
• 4 tablespoons fresh lime juice (about 2 limes)
• Salt and pepper to taste

Pickled Cabbage

• 4 cups cabbage, shredded
• 2 green onions (white and light green parts only), thinly sliced
• 2 Jalapeño chilli peppers, sliced into thin rounds
• 4 tablespoons Apple Cider Vinegar
• 1 cup water
• 2 teaspoons salt
• ¼ cup sugar

Crema/taco sauce

• 200g sour cream
• ¼ cup Greek yogurt
• 1 tablespoon mayonnaise
• 1 small garlic clove, minced
• Juice of 1 lime
• Ground chilli (or Habanero)

Toppings and extras

• Lime wedges
• Avocado, thinly sliced or diced
• 8 corn tortillas
• Tortilla chips

Method

Fish marinade - in a medium shallow bowl mix all ingredients for the marinade. Add fish and toss until evenly coated. Let marinate for 10-15 minutes. Try not to leave the fish marinating too much longer than 15 minutes as the acid from the lime will begin to cure (essentially cook) the fish.

Prepare the salsa, slaw and crema.

Pineapple salsa - in a small bowl combine pineapple, onion, coriander, mint and chilli. Pour the lime juice over and toss to mix. Set aside.

Cabbage slaw - combine cabbage and jalapeños in a large bowl. Pour the vinegar, water, sugar and salt into a small pot and bring to a boil. Whisk or stir until sugar and salt are fully dissolved. Pour over the cabbage mixture and cool to room temperature. Drain and set aside.

Crema - pour lime juice into a small bowl, add the garlic, sour cream, yogurt, and mayo. Mix well. Add the ground chilli or habanero and incorporate. Add salt and pepper to taste. Add more ground chilli or habanero sauce to taste.

Set all accompaniments aside and prepare the tortillas and fish.

Fish and tortillas - wrap tortillas in foil and warm in the oven on a low heat. When you are ready to serve, wrap the tortillas in a tea towel to prevent them from drying out.

To prepare the fish, heat olive oil in a medium skillet over medium to high heat. Remove fish from marinade and season with salt and pepper. Add to skillet and cook until opaque and cooked through, about 3 to 5 minutes per side (depending on thickness of pieces).

Remove tortillas from oven. Assemble and fill the tacos by placing fish on each tortilla, top with slaw, then salsa and sliced avocado. Drizzle crema, coriander, and a squeeze of lime over the top. Serve with tortilla chips or extra tortillas…to scoop up extra salsa and crema of course!

Notes

Store extra salsa and crema in the refrigerator for up to one week. The crema is delicious drizzled on soup, chilli or on its own as a dip. The marinade also goes brilliantly with chicken, steak or veg!

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