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main-meals

Mexican Fish Tacos

Great meal for sharing.

30 4
Mexican Fish Tacos | DonalSkehan.com, Great meal for sharing.

main-meals

Mexican Fish Tacos

Great meal for sharing.

Wednesday, May 21, 2014

For the salsa:

250 grams cherry tomatoes, halved

2 spring onions, trimmed and finely chopped

1 garlic clove, peeled and finely chopped

Juice of 1 lime

1 tbsp extra virgin olive oil

Sea salt and ground black pepper

For the tacos:

1 tbsp paprika

1 tsp garlic powder

1 tsp dried oregano

1 tsp cayenne pepper

1 tsp ground cumin

650 grams cod fillet

1 tsp sunflower oil

Sour cream to serve

1 lime cut in wedges

2 avocados, stoned and finely sliced

Good handful of coriander leaves

1 red onion, peeled and finely sliced

1/2 head white cabbage, finely shredded

Tabasco sauce

Sea salt

12 corn tortillas, warmed through

 

Medium Mixing bowl x 2

Barbecue or griddle pan

Serving bowl/platter

Pastry brush

 

30 mins
Serves 4

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.

 

 

To make the salsa, mix together the ingredients in a serving bowl and set aside.
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. Dust the fish fillet with the spice mix. Brush the grill with the oil and cook the fish for 4–5 minutes on either side until cooked through.
Meanwhile, prepare the accompaniments for the fish by arranging the sour cream, lime wedges, avocado slices, coriander leaves, red onion and cabbage in serving bowls. Squeeze a little lime over the avocado and set everything aside on a large serving platter with a little bottle of Tabasco.
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 with coriander leaves.
Add the warm tortillas to the serving platter and assemble little bits of everything in the tortillas. Wrap up and enjoy!
30 mins
Serves 4

Ingredients

For the salsa:

250 grams cherry tomatoes, halved

2 spring onions, trimmed and finely chopped

1 garlic clove, peeled and finely chopped

Juice of 1 lime

1 tbsp extra virgin olive oil

Sea salt and ground black pepper

For the tacos:

1 tbsp paprika

1 tsp garlic powder

1 tsp dried oregano

1 tsp cayenne pepper

1 tsp ground cumin

650 grams cod fillet

1 tsp sunflower oil

Sour cream to serve

1 lime cut in wedges

2 avocados, stoned and finely sliced

Good handful of coriander leaves

1 red onion, peeled and finely sliced

1/2 head white cabbage, finely shredded

Tabasco sauce

Sea salt

12 corn tortillas, warmed through

 

You'll Need

Medium Mixing bowl x 2

Barbecue or griddle pan

Serving bowl/platter

Pastry brush

 

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  • петя спасова

    tey look great.

  • Mansi

    I made these, and a BBQ chicken version, and wrapped inside Indian Tandoori roti instead of tortillas (cutting calories). Quite delicious. Can I make the grilled fish ahead and freeze them? Re- heating in the oven should be fine, right? How would you suggest storing salsa and guacamole? Doesn’t keep well in the fridge.

    What veggie would you suggest as a side?
    novice cook. Sorry for such a long list of questions. Any help would be appreciated.

    • It would probably be fine but nothing better than fresh fish straight from the pan! Salsa and guac in the fridge tightly covered. If you keep the stone from the avocado in the bowl with the guacamole it helps keep it from turning black!

      Veg wise – whatever you fancy. Corn on the cob, sweet potato etc would be great!

      And questions are always welcome! :)