Mexican Fish Tacos
Soft shell tacos topped with seasoned pan fried white fish served with red cabbage, pineapple salsa and Baja style sauce.
Cooking Time: 55 Mins
Serves: 2
Author: Paul Brighton
Ingredients
- 300g cod or haddock fillet
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp paprika
- 1 tsp oregano
- 1/2 tsp ground black pepper
- 1 tsp sugar
- 1 small pineapple de-cored in large slices
- 1 medium red onion finely chopped
- 1 orange pepper finely chopped
- 10 baby tomatoes quartered
- Small bunch of mint finely chops
- Juice of 3 limes
- 1/4 red cabbage shredded
- 200ml sour cream
- Coriander roughly chopped
- 2 tbsp olive oil
To serve:
- 8 flour tortillas
Directions
- For the seasoning, put the salt, garlic and onion powder, paprika, oregano, pepper and sugar in a bowl and mix well.
- Mix the sour cream with about one teaspoon of the seasoning and the juice of half a lime in a small bowl.
- Add the pineapple slices to a dry frying pan and cook on all sides until it starts to char. Remove from pan and chop into 1cm cubes.
- Put the pineapple to a bowl along with the onion, pepper, tomatoes and mint before adding the juice of 1 lime. Stir well and season with salt and black pepper.
- Slice the fish into 2cm strips, dip in remaining lime juice and add to bowl with the rest of the seasoning and coat well.
- Heat the olive oil in a large frying pan over medium heat and cook the fish slices for about 3 minutes on each side until they get slightly crispy. Remove from pan and drain off the oil.
- Serve the fish on top of warmed tortillas with the pineapple salsa, shredded cabbage and the sour cream sauce.
