FISH TACOS (serves 4 people)
This is another of my regular favourites! Not only are they fun to eat but my slightly Asian inspired take on the traditional Mexican Fish tacos are fresh, healthy and seriously delicious!
600g firm white fish (I like to use snapper or mahi mahi)
2-3 cloves of garlic (thinly sliced)
1 fresh red chilli (sliced)
4 spring onions (sliced)
juice of 2 lemons (approx ½cup)
250g punnet cherry tomatoes (halved)
splash of olive oil
handful of fresh parsely (chopped)
salt and pepper
1 large ripe avocado
1 sm Lebanese cucumber
2 roma tomatoes
handful of coriander/parsley
1 tspn sesame oil
splash fish sauce
packet on mini corn tortillas
sm jar salsa
What to do…..
Ok so first up, turn your oven on to moderate heat (180degrees)
For the fish place your fish into a medium sized baking dish and pour over your oil, lemon juice and fish sauce.Then add all your chopped veggies for the fish and season with salt and pepper before placing in the oven.
(Your fish should take about 20mins or so depending on the thickness of your fillets so keep an eye on them while you’re prepping the rest of the dish! To test if the fish is cooked grab a fork and if it slides through a fillet without resistance and the fish breaks away into nice big flakes it should be just about done! Also check that the fish has turned white and is no longer that raw, opaque colour in the middle.)
While the fish is in the oven, make your guacamole by mashing the avo in a bowl and seasoning with lemon juice and salt and pepper.
Then make up your crunchy salsa by dicing up your cucumber, roma tomatoes, red onion and coriander and then adding a splash of fish sauce, the sesame oil and a squeeze of lemon (or lime).
Just before serving throw your mini tortillas either on a rack in the oven or nuke them quickly in the microwave for 30 seconds
Now its time to EAT!