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Tacos De Pescado

Serving size: 2

Ingredients

  • 1 Fillet of Blue Eye fish fillets, skin on (other white fish such as snapper or barramundi work well too)
  • 1 Large handful of fresh shelled prawns
  • 8 Corn tortillas
  • 2 Tomatoes (side salad)
  • 1 Corriander (side salad)
  • 1 Tablespoon Olive oil (side salad)
  • 1 Iceberg lettuce, finely chopped (side salad)
  • 1 Cucumber, sliced (side salad)
  • 120 Grams Thickened cream or mayo as an alternative (chipotle sauce)
  • 0.5 Teaspoon Chipotle powder or chipotle chillies if available (chipotle sauce)
  • 0.5 Lime (chipotle sauce)
  • 0.5 Teaspoon Cumin
  • 0.5 Teaspoon Fish-seasoning (see fish seasoning ingredients below)
  • 0.5 Teaspoon Dried basil (fish seasoning)
  • 0.5 Teaspoon Dill (fish seasoning)
  • 0.5 Teaspoon Onion powder
  • 0.3 Teaspoon Garlic powder (fish seasoning)
  • 0.3 Teaspoon Celery seed (fish seasoning)
  • 0.3 Teaspoon Dried oregano (fish seasoning)
  • 1 A dash of pepper (fish seasoning)
  • 100 Grams Olive oil (fish marinade)
  • 1 Tablespoon Vinegar, apple cider or similar (fish marinade)
  • 0.5 Lime (fish marinade)
  • 1 Tablespoon Honey (fish marinade)
  • 1 Garlic clove (fish marinade)
  • 0.5 Teaspoon Cumin
  • 0.5 Teaspoon Chilli powder (fish marinade)
  • 0.5 Teaspoon Fish seasoning (fish marinade)
  • 1 Salt and pepper to taste (fish marinade)

Instructions

    1

    Mix all the ingredients for the fish seasoning ingredients together and set aside. This will be used in the chipotle sauce and fish marinade.

    2

    Mix all the ingredients for the marinade together and cover the fish/prawns separately with the marinate. Leave them properly covered in the fridge for a minimum of 4 hours (or as long as you can).

    3

    1 hour before serving the fish, blend the chipotles until smooth, mix all the ingredients for the salsa together and place in the fridge covered. Add more chipotle if you want salsa to be spicier.

    4

    Finely diced the tomatoes and chop the coriander. Mix them together with the olive oil and add salt and pepper.

    5

    Pre-heat a casserole dish with a lid in the oven at 90 degrees c until warm. Once warm, put a damp tea-towel between the lid and the top of the dish to create a seal and keep the tortillas floppy.

    6

    Place the fish on grill or frying pan skin down first. After 5 minutes flip fillets, remove the skin and cook for another 5 minutes. Flip fish one last time and cook until it flakes. The prawns can be cooked all at once and served together with the fish.

    7

    Whilst fish is cooking, heat a frying pan to very hot. Once hot, heat your tortilla on each side until it is soft and floppy, about 10 seconds each side. Store these for up to 15 minutes in your pre-heated a casserole dish with the damp tea-towel with the lid on.

    8

    Place tortillas on plate, add the fish flakes and top with tomato & coriander mix. Add salsa as desired. Serve with lettuce and cucumber salad and a wedge of lime.