- 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.
- Sprinkle over the flour, cumin, paprika, chilli and some salt.
- Give this a good toss around and make sure each piece is coated.
- You could do this a few hours in advance and just keep it in the fridge.
- 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.
- Now make the lime dressing- mix your mayonnaise, yoghurt, garlic, juice and zest of one lime and some salt and pepper.
- 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.
- 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.
- 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.
- 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.
- Garnish with some more coriander leaves and enjoy immediately.
- 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.