For fans of Mexican food, this easy do-it-yourself feast is a no-brainer. Any white-fleshed fish can be used for these addictively tasty fish tacos, but if you include stronger-flavoured fish such as salmon or trout, simply add zestier ingredients to compensate.
Serves: 4 (3 tacos each)
- 1 lb boneless, skinless fish fillets
- Salt and black pepper, to taste
- 1/2 head head iceberg lettuce, finely shredded
- Tomato salsa
- Sour cream
- 3 limes, quartered
- Valentina or Frank’s RedHot sauce
- 12 soft tortillas
- Cut fish fillets into strips, season with salt and black pepper, then bake or sauté until flesh is opaque.
- Place fish, lettuce, salsa, guacamole, sour cream, lime and hot sauce in separate small bowls, each with its own serving spoon.
- Cover tortillas in a shallow bowl and place in a 250°F oven. Once warm, remove tortillas and let diners assemble their own tacos using the ingredients in the bowls. Serve with Mexican-style rice and refried beans.
You can use store-bought guacamole, but homemade is always best. Slice open three ripe avocados, remove the pits and scoop the flesh out into a bowl. Mash with a fork to create a chunky pulp, then add a finely minced clove of garlic, the juice of one lime and a finely chopped tomato. Season with salt, black pepper and a few drops of hot sauce, to taste. Serve with your tacos, or as a dip with tortilla chips.
Stick with the Mexican theme and wash down your tacos with a cold Corona (and don’t forget the lime wedge). A crisp New Zealand Sauvignon Blanc would also go well with this fish dish.