Fish Tacos

  1. If using a pan, slice up your fish into chunky fingers. If you are doing it on a BBQ, keep the pieces as big as possible and the skin on.
  2. Sprinkle over the flour, cumin, paprika, chilli and some salt.
  3. Give this a good toss around and make sure each piece is coated.
  4. You could do this a few hours in advance and just keep it in the fridge.
  5. Next, make up your Pico de Gallo salsa. In a mixing bowl toss around your tomatoes, onions, jalapenos, the zest and juice of one lime, some chopped coriander, a pinch of salt and the olive oil.
  6. Now make the lime dressing- mix your mayonnaise, yoghurt, garlic, juice and zest of one lime and some salt and pepper.
  7. Place a frying pan over a hot heat and add some oil for frying. Once the pan is very hot you can gently begin to cook your fish.
  8. Lay it down on the pan and allow to sizzle without moving it for at least a minute. Using a fish slice, gently turn the fish over and turn down the heat.
  9. Cook it for another few minutes. You can check the inside of a piece of fish. It’s fully cooked when it goes white and flaky.
  10. Now it simply the time to assemble your fish tacos! I like to warm my tacos on a pan. Place the shredded lettuce first, next the salsa, then the hot fish and then that zesty lime dressing.
  11. Garnish with some more coriander leaves and enjoy immediately.

Recipe Information

Preparation Time
20 minutes
Serves
4

Ingredients

  • 800g Meaty white fish – ling, Pollock, grouper, hake, snapper, gurnard, and haddock.

Or of course a vegetarian option such as firm tofu, aubergine, butternut squash, halloumi.

  • 2tbls plain flour, or any flour really
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ chilli powder
  • 4 tomatoes, finely chopped
  • 1 red onion, finely chopped
  • 50g jalapenos, finely chopped
  • 2 limes, zest & juice
  • Bunch of fresh coriander, chopped
  • 1 tbls olive oil
  • 2 tbls mayo
  • 2 tbls plain/natural/Greek yogurt
  • 1 garlic clove, crushed
  • Salt & Pepper
  • Shredded lettuce to serve
  • Soft shell tacos either corn or flour depending on size between 8-12.