Mexican Fish Tacos
Donal's Notes
Fish tacos are a Californian classic, taking inspiration from wonderful Mexican heat and spice. They make a truly different feast to serve for friends. If you don’t want to fire up the barbecue, the fish can easily be cooked on the griddle pan.
For the salsa:
For the tacos:
Chopping board
Chopping knife
Griddle pan
Fish slice
Baking tray
Instructions
1
First make the salsa, getting ahead and giving it time to marinade! Slice the cherry tomatoes in half and finely chop the spring onions. Peel and finely chop the garlic.
2
Mix the tomatoes, spring onions, garlic, lime juice and extra virgin olive oil together and season well with sea salt and black pepper.
3
Heat a barbecue or griddle pan to a medium-high heat. Combine the paprika, garlic powder, oregano, cayenne pepper and ground cumin in a bowl.
4
Dust the fish fillets with the spice mix.
5
Brush the grill with the oil and cook the fish for 4–5 minutes on either side until cooked through.
6
While the fish is frying, prepare the accompaniments for the tacos. Slice the lime into wedges, and stone and finely slice the avocados.
7
Peel and finely slice the red onion and finely shred the cabbage.
8
Carefully remove the fish from the pan and break it apart with a fork. Place the flakes in a serving bowl and season with sea salt to taste. Sprinkle it with coriander leaves.
9
Add the warm tortillas on the griddle pan set over a high heat to get lovely char marks.
10
Assemble the tacos with little bits of everything in the tortillas. Wrap up and enjoy!
