Monday, 11 February 2013

Sluttishly Savoury: Fish Tacos

Three reasons why fish tacos make an excellent post-work dinner:

1) they're incredibly quick;
2) they're full of flavour but still light, fresh and zesty;
3) the recipe requires a small amount of white wine, meaning you'll have an open bottle ready and waiting for you. ZING!

I'll be honest: I'm still a bit vague about the difference between burritos, fajitas and tacos. And I just tried to Google it, and everyone on Yahoo! Answers brought up enchiladas and quesidillas and chimichangas too. Christ. There's a whole world of exciting but confusing Mexican food out there. Basically, they're all delicious ways of wrapping up spicy food. Tacos are usually those hard shells, but making your own in this recipe results in something less crisper and easier to eat. (And don't panic: by "making your own tacos" I refer simply to "placing a tortilla in a frying pan, then curling it round a wine bottle".)

Fish Tacos (serves 2)
You will need:
  • 1/2 onion, diced
  • 1 garlic clove, crushed
  • 1 chilli, finely chopped
  • 1 tsp ground cumin
  • 1 tsp smoked paprika (or just the regular stuff if you can't find the smoked version)
  • Small handful of coriander leaves, chopped
  • 400g skinless and boneless white fish, cut into small pieces
  • 50ml white wine 
  • 4 flour tortillas
  • Gem lettuce, leaves washed and shredded
  • Salsa
  • 1 lime
Make it!
  1. Mix together the onion, garlic, chilli, cumin, paprika and coriander leaves, then set aside. You can blitz it in a food processor if you like a really smooth sauce, but in the battle of assembling-and-then-cleaning-the-food-processor vs slightly-chunky-sauce, laziness wins.
  2. Heat a little oil in a large frying pan over a medium heat. Fry the fish until it's golden brown, for around 7-8 minutes. It will probably fall apart. Don't worry about this. Add the wine and cook for another couple of minutes until it's evaporated.
  3. Add your onion mixture and cook for another few minutes, until the onion has softened. Season to taste.
  4. Now sort out your tortillas. Fry one in a dry, hot griddle pan until lightly charred, then wrap around a rolling pin (or that wine bottle) as it cools to get a curved taco shape. Repeat with the other three.
  5. Fill each taco with fish, then lettuce, then salsa and a squeeze of lime. Enjoy with a cold glass of white wine and a lovely sit-down.

4 comments:

  1. Tacos are so much nicer with a soft tortilla - no need to wrap them around anything!

    ReplyDelete
    Replies
    1. Yes, mine was just slightly crispy so it didn't explode everywhere when I bit into it. I don't get how you're meant to eat hard taco shells.

      Delete
  2. I think hard taco shells are American. They're actually my favourite, apparently my favourite look is chilli con carne in my cleavage.

    ReplyDelete

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