Fish Tacos

1577098542baja-fish-tac.jpg

Why recepie famous for?

Fish marinated in classic Mexican fresh flavours, seared until charred, are perfect for tacos. The lightly pickled red cabbage is a perfect accompanied for the soft fish, a great texture contrast.

Ingredients

FISH MARINADE
1.2 lb / 600g firm white fish fillets (snapper is my favourite)
Zest of 1 lime
3 tbsp lime juice
1 tbsp chipotle powder (Note 1)
1 tbsp canned jalapeno , finely chopped
1/4 cup cilantro / coriander , finely chopped
2 garlic cloves , minced
3 tbsp olive oil
Salt and pepper
PICKLED CABBAGE
3 cups red cabbage , finely shredded
3 scallion/shallot stalks , cut on the diagonal
2 tbsp red wine or white wine vinegar
1/2 tsp salt
TO COOK
1 tbsp olive oil
TO SERVE
12 small tortillas (corn or flour), warmed
Sour cream
Lime wedges
Cilantro / coriander

Instructions

Combine Fish Marinade ingredients in a ziplock bag. Set aside for 20 minutes to marinate - no longer than 1 hour.
Place Pickled Cabbage ingredients in a bowl. Toss to combine and set aside for 30 minutes. Drain excess liquid, scrunch cabbage with your hands (to help soften).
Heat oil in a skillet over high heat. Cook fish for 2 minutes on each side, or until charred and cooked.
Flake into large pieces.
To assemble tacos, top with cabbage then fish, a dollop of sour cream and a squeeze of lime juice. Fold tortilla over and enjoy!

leave comments


Open Recipes