Fish Tacos

Fish Tacos

I’m loving Mexican food at the moment. You might have realised my obsession after reading this post about my time in San Fran recently. This is my recipe for Mexican fish tacos. It’s a weekly favourite at my place these days. This recipe makes enough for 6 tacos, so serves 2 hungry foodies.

Ingredients:

1 cup chickpea flour

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon fennel

2 fillets white fish cut into 2cm cubes

6 corn tortillas

1 cup purple cabbage chopped

2 tomato diced

1 carrot grated

Small handful coriander roughly chopped

2 tablespoons mayonnaise (I make my own mayo by blending 1 egg, 1 egg yolk, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard and 1 cup olive oil until smooth and creamy)

Pepper to taste

1 teaspoon wholegrain mustard

Lime juice from ½ a lime

Method:

Grind the paprika, cumin and fennel together in a mortar and pestle. Pour spices and flour into a plastic freezer or snap-lock bag. Mix together by holding or locking the bag tightly shut and shaking the bag. Add the fish and shake until coated with the spice/flour mixture. If it’s a wet fish you may need to add more flour to dry it out. Fry fish in a lightly oiled pan until cooked and golden brown. Serve fish in tortillas on a bed of cabbage, tomato, carrot and coriander. Mix mayonnaise, pepper, wholegrain mustard and lime juice together and spoon sauce over fish tortilla. Enjoy.

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