“Pink Taco Sauce” – 2 ingredient, mildly spicy sour cream or yogurt sauce, goes very well with the fish Will you LOOK AT THAT!!! Tender and juicy on the inside, deep golden brown on the outside, flavoured all the way through with just a quick 20 minute marinade!! You just know by looking at it that it’s gonna be good, right?! What I like to do is load the fish with flavour with a chipotle lime marinade. Well, at least, what I think is the BEST Fish Taco recipe. Went to Mexico, tasted the real deal, then used that as my benchmark to make my own.Īnd now I’ve got The Fish Taco recipe. They have always been one of my favourite foods, ever since the first time I tried them.Īnd I’m thankful I didn’t give up. You just need a really great marinade! A seriously delicious way to serve up white fish fillets, this recipe can be cooked on the BBQ or stove. Either way, they’re healthy, fresh and bursting with serious taco goodness!Ī bad fish taco is worse than a bad chicken taco.Īnd while most people would be turned off after multiple dismal experiences, I persevered, believing there to be better. I prefer to let everyone fill their own tacos, that way everything stays nice and hot.You don’t need to deep fry to make terrific Fish Tacos. Add jalapeños to taste and spoon over a little of the mango. Spread each tortilla with a spoonful of the yoghurt sauce, then top with lettuce, cabbage, fish, coriander and mango. STUFF AND SERVE: When the fish has cooked, flake into large chunks and serve immediately with the tortillas and fillings.Prepare all your vegetables, stir the sour cream, garlic and salt together to make the sauce, and arrange on a nice platter with the coriander and jalapeños. PREPARE THE FILLINGS: Meanwhile, wrap the tortillas in tin foil and place in the oven with the fish to warm.Roast in the preheated oven for 12 minutes until the fish flakes easily with a fork. Drizzle with the olive oil, rubbing it into the fillets to cover. Sift over the cumin and paprika and sprinkle over the chilli flakes. Lay the fish fillets on the baking paper and season with the salt and a few grinds of black pepper. ROAST THE FISH: Heat the oven to 220☌ / 425☏ / Gas 7.Or cheat and use a rotisserie chicken from the supermarket, dinner on the table in a flash. You can use the same spice mix, though I’d recommend grilling the chicken for the most flavoursome results. Speaking of everybody getting what they want, if you or your family aren’t fans of fish, swap it out for chicken instead. This way the fish stays hot, the chef stays relaxed and everybody gets exactly what they want. While you could present an Instagram-worthy platter of pre-made tacos at the table, I think it’s far better to bring all the ingredients to the table and let everyone create their own. This means the fish stays beautiful and moist, and needs absolutely no attention, so you can get on with the other prep. Bonus points for not falling apart when you bite into them – am I right? Chili lime fish tacos are An easy, healthy weeknight dinnerįor these Chilli Lime Fish Tacos, the fish is rubbed in a flavoursome spice mix and then roasted, not fried. Delicious they may be, the moment I first tasted wonderfully chewy soft tacos of Baja California, loaded up with spicy fish, fresh herbs and lime I was absolutely hooked. I grew up in New Zealand where taco night definitely meant hard shell tacos with ground beef. With fresh fish and soft tacos, loaded up with a sweet and spicy mango salsa, these tasty morsels are perfect for summer entertaining. The sun is shining, the beer is cold and it is DEFINITELY the season for some spicy and delicious Chili Lime Fish Tacos.
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