This dish is quite popular at the moment and for very good reason.
I can’t get enough of fresh Mexican flavours, the pickle of jalapeños, the heat of chilli, the leafy greenness of coriander leaves and tangy lime to finish it off. Together, these flavours equal pure heaven.
And even better, they don’t leave you feeling sluggish and over full, which in this turning season when it’s all too easy to reach for the comfort food, is a godsend.
Here’s our own recipe for fish tacos and next time you try it I urge you to try out making your own tortillas, it’s so much simpler than you’d think and makes a huge difference from depressing, rubbery supermarket ones (you can also sub in brown flour if you’re feeling extra healthy)
Ingredients for tortillas:
200g strong white bread flour
1/2 tsp salt
1/2 tsp baking powder
3 tbsp olive oil
Ingredients for salsa:
3 pickled whole jalapeños
1 fresh jalapeño chilli
Handful fresh coriander
1 red pepper (sweet pointed if you can get it)
3 spring onions
Ingredients for the fish:
3 fillets of firm white fish (we used basa as its thick and chunky so works well to also won’t cost you a fortune!)
1 tbsp salt
200g plain white flour
4 tbsp vegetable oil
Ingredients for smoky chipotle sour cream:
5 tbsp sour cream
2 tsp chipotle paste (you can get this from most good supermarkets now)
1 small garlic clove
Tabasco (to taste)
My classic guac (see my Mexican feast recipe)
1. Start by making the tortillas. Mix all the tortilla ingredients (except the water) then add the water and knead to create a dough.
2. Add more of each of the ingredients as needed to form a smooth, springy dough.
3. Cover with cling film and leave in a bowl for around 20 mins.
4. Now you can make the salsa and sour cream. Very finely chop all of the salsa ingredients and squeeze the juice of the whole lime on top, add salt to taste.
5. Make the sour cream by mixing all the ingredients in a small bowl, mince the garlic into the sauce and mix thoroughly, add as much Tabasco as you can handle!
6. When your 20 mins are up, divide the dough into 8 equal size balls, roll out each one to around 8 inches diameter.
7. Heat a frying pan on top heat dry and cook each tortilla one by one for about 1 min on each size max, pressing it down as it cooks with a spatula to prevent it forming air bubbles.
8. Stack the tortillas on top of each other and cover with kitchen towel.
9. Prepare the fish by placing the flour and salt on a plate and thoroughly mixing together. Heat the oil in a large pan until very hot.
10. Lightly wash the fish and carefully dry on kitchen towels, then place in the middle of the flour on the plate and turn until the whole fillet is thickly dusted and there is no fish showing. Place the fillets in the pan and cook until golden brown.
11. Serve in the fresh tortillas with the salsa, some salad, the sour cream, guac, some fresh torn coriander and a squeeze of lime.
Enjoy! The perfect, colourful antidote to pre-winter blues.