Spicy Fish Tacos

Love soft tacos, love fish soft tacos even more. For the filling you can use whatever you have hiding in the fridge. I make a simple coleslaw so I can throw it all into one plate and people can help themselves. I am careful about the type of wrap I use as a lot of them are filled with crap. Mountain bread works well.


Ingredients

serves 2
takes 15-20 minutes
  • 2 white fleshed fish fillets: I've used Snapper, Trevally, Gurnard and Cod. I found the Trevally too firm, would be great for a fish curry
  • Salt & freshly ground pepper
  • 1 tbsp paprika
  • Chilli oil OR 1 small fresh chilli, sliced finely mixed with oil
  • 1 packet soft flour tortillas or Mountain bread, warm as per packet instructions just before serving
  • Coleslaw: 1/4 of a cabbage (red/white) sliced thinly; 1 large carrot grated ; 2 large tomatoes diced; zest of 1 large lemon; chia seeds (optional)
  • Dressing: 1/4 Greek yoghurt mixed with 1/3 mayonnaise
Method
  1. Place the fish in a shallow oven tray & cover with paprika, salt & pepper and as much chilli oil as you like. Give it a good mix so fish is covered with spice & oil. Leave to marinate while you prepare the coleslaw.
  2. Turn oven grill on high.
  3. Grab a big platter and throw in the sliced cabbage, grated carrot, tomatoes and zest of the lemon. Dress then place on the table.
  4. Place fish under the grill for 2-3 minutes depending on thickness. Place onto a serving plate and take to the table.
  5. Heat tortillas according to the packet. 
  6. Serve with Greek yoghurt/mayonnaise mix and enjoy!

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