Fish Tacos

18 Mar

I travelled in the states for 6 months last year, and although we ate our fair share of crappy american food (mac’n’cheese, hot dogs, burger, so many fries) we also ate some really amazing food. I was particularly impressed by the mexican food – it was a like  a completely different breed from the mexican I had eaten in Sydney. In particular we had some amazing mexican at this place called ‘Taco Loco’ in Laguna Beach, California – we did a detour and decided to go to Laguna Beach purely because we’d read about the blackened shrimp tacos at this place.

And they were worth it! That’s them at the back of this photo, with calamari nachos at the front. Lookin at this photo makes me want to eat them now! Yum! Its hard to pin down what was so particularly great about these but tastily seasoned fish, delicious fresh salsa, slightly spicy sauce and (probably most importantly) proper corn tortillas were definately important parts.

Fast forward to a few weeks ago in the paper: Neil Perry has a recipe for an amazing looking mexican feast, and gives the name of the place where he gets his authentic mexican ingredients – hooray the chance to make those amazing tacos again!

http://www.fireworksfoods.com.au/

Its a sydney based company that both imports things from mexico, and makes some products itself. We ordered some spicy chipotle sauce ($2.95 for 145g jar), and some white, yellow and blue corn tortillas ($2.95 for 10 x 15cm taco-sized tortillas), and they were delivered right to our door!

And so of course we made fish tacos! Slightly different from the californian ones – I did a bit of research online and was inspired by the recipe here (http://www.averagebetty.com/recipes/grilled-fish-tacos-recipe/).

The recipe is a little vague. I’d like to pretend its because I’m cool like Jamie Oliver and can describe ingredients as handfuls, smidges, ‘a bit’ of this – but really its because I didn’t write down what I did and can’t really remember now, sorry! But really if you do what you think and try everything I’m sure you’ll get it tasting delicious! And add heaps of lime juice! The recipes for about 3-4 people but if you want to make it for more people allow about 200g fish and 3 tortillas per person and just make heaps of the other bits!

Till next time,

Alice

Recipe – Fish Tacos

Ingredients

  • About 500g white fish (we used freshly caught blachfish that our fisherman friend John very kindly dropped over to us, but any white-fish like bream or flat head would be fine)
  • Cumin powder
  • Ground coriander seeds
  • Iceberg lettuce (or anything similar – we used a chinese cabbage last week cos we had it!)
  • A packet of 10 corn tortillas
  • 3 tomatoes
  • A red onion
  • A big ripe avocado
  • A handful of coriander
  • 3 limes
  • About 1/4 cup of chipotle sauce
  • About 1/4 cup of sour cream

Recipe

1. Rub the fish with a little cumin and ground coriander seeds (and any other spices you feel like!), and leave to marinade for about half an hour

2. Finely chop the red onion, chop the tomatoes, avocado and coriander, and mix together. Add the juice of 2 limes, some salt and pepper and check the taste.

3. Slice/chop/tear the lettuce

4. Mix the chipotle sauce with the sour cream and the juice of a lime. Feel free to add more chipotle sauce if you want it spicier!

5. Cook the fish for a few minutes a side on the BBQ, then re-heat the tortillas for a minute or 2.

6. Put everything on the table and serve! I recommend grabbing a tortilla, adding a big spoon of sauce, a couple of pieces of fish, a few pieces of lettuce and a big scoop of salsa.

7. Enjoy!

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