These fish tacos would have to be one of the healthiest and freshest fast foods I have ever made. Imagine some perfectly grilled fish, seasoned with lime, a scattering of pico de gallo (tomato salsa), a dollop of guacamole and mayonnaise (if you will), all wrapped in a warm tortilla – sounds great and it is!
Every Friday used to be Pizza Friday in our household, I know Taco Friday doesn’t have the same ring but these fish tacos certainly make the grade and the great thing is, you don’t get the cheesy greasies. My big issue is that I have to switch from a glass of (my beloved) red to a Corona – but I think I can live with that.
Pico De Gallo
3 perfectly ripe tomatoes, diced
2 tablespoons coriander, coarsely chopped
2 tablespoons lime juice
2 tablespoons red onion, finely chopped
1 clove garlic, finely chopped
1 small red chilli, finely chopped (optional)
Combine all ingredients in a bowl, season to taste with sea salt and refrigerate for at least two hours to allow flavours to intensify.
Guacamole
2 avocado, coarsely chopped
1 tomato, skin and seeds removed and finely chopped
¼ cup lemon juice
1/3 cup red onion, finely diced
2 tablespoons coarsely chopped coriander
sea salt to taste
Coarsely mash avocado, mix through the remainder of the ingredients carefuly with a fork, season with sea salt and set aside.
Fish Tacos
400 grams firm fresh skinless white-fleshed fish fillets, cut into long strips approx 1 inch x 3 inches
3 tablespoons olive oil
3 tablespoons fresh lime juice
8 soft corn or wheat tortillas
1 cup finely shredded red cabbage
½ cup mayonnaise (or spicey mayonnaise – see note)
Whisk the lime juice and olive oil together, pour over the fish and leave to sit for 10 minutes. Fire up the barbecue or a grill pan over a high heat and grill, turning once, until just cooked (8-10 minutes).
Toast tortillas on the barbecue, until warmed slightly (around 1 minute on each side). Set out all the components and let your guests roll their own taco or serve them pre-made with the grilled fish, red cabbage, guacamole, a squeeze of mayo and a sprinkle of the pico de gallo. Eat immediately.
Yield: Makes 8 tacos.
And for those of you that want the chili mayonnaise….
Chili Mayonnaise
1/2 cup Sour Cream
1/4 cup Mayonnaise
Juice of 1 lime
1/2 teaspoon of chili sauce (or more if you wish)
1/2 teaspoon chili powder (once again – you can use more)
a sprinkle of salt and a dash of pepper
Combine all ingredients and mix well, store in your refrigerator.
© 2011, Michelle. All rights reserved.
