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
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.