Any time I see or hear “fish tacos” I can’t help but think of I Love You Man, therefore this video is totally relevant. Totes magotes. Laters on the menjay. JOBIN. Anway, I digress – the point of this post is to tell you that I made fish tacos recently and they were good so I thought I’d share the recipe. I love Mexican food but some of it can be quite unhealthy (so. much. cheese.) so this is a nice light, summery alternative to my usual favourites.
You Will Need (Serves 2):
1 large fillet of haddock (or other white fish e.g. cod)
2 tablespoons taco/fajita spice mix
1 red onion
1 red chilli
40-50g coriander (a generous handful)
Salt and pepper
4 tortilla wraps
Salad – lettuce, cucumber, spring onions
1. Remove the skin from the haddock and cut the fillet into 4 equal-ish sized portions.
2. Add the haddock to a dish along with a tiny splash of oil and the spice mix. You can just use a packet mix, or make your own. I used a fajita spice mix and added a little extra chilli powder and ground coriander. Rub in to the fish to get it evenly coated, and set aside to marinate.
3. Cut the pineapple into small chunks and add to a bowl. Finely chop the red onion and fresh chilli and add those in too, along with the juice of 1 lime. Roughly chop the coriander and chuck that in too. Add a generous sprinkling of salt and a little black pepper, then mix everything well and leave it in the fridge until you’re ready to serve.
4. Once the fish has been marinating for a while (I’d suggest around an hour, longer if you have time), heat up a frying pan over a medium heat along with a tiny drop of oil.
5. Once the pan is hot, add in the fish and cook for approximately 3 minutes on each side.
6. Meanwhile, prepare your salad. I used crunchy baby gem lettuce, along with some cucumber and a spring onion.
7. Once the fish is done, remove from the pan and quickly toast your tortillas for about 30 seconds each so they warm through and start to puff up just a tiny bit.
8. Now time for assembly! Start with some salad, then a big spoonful of the pineapple salsa. Flake the fish into chunks and add to your tortilla. Top with a little soured cream and your favourite chilli sauce. I love spicy food so I also added some extra jalapenos after I took these photos – just add whatever you fancy basically! Finally add a squeeze of fresh lime juice, roll up and try to eat without making too much of a mess.
Super yum. The pineapple salsa is really fresh and goes perfectly with the delicate flavour of the fish. It would also be a great accompaniment to chicken fajitas or just as a dip to have along with tortilla chips. I’m not a huge fan of tomatoes so it makes a nice change to the usual tomato-based salsas. This is a surprisingly quick meal to whip up, even though it looks (and tastes) quite impressive and like you’ve gone to a lot of effort. Be warned though, you definitely will make a mess – have plenty of kitchen roll handy!
Are you a fan of tacos?