Description
Fish Tacos was one of the staple food of the indigenous North American people specially those who live near the shore, a simple dish where they wrap their plentiful fresh seafood in stone-ground-corn tortillas.
Ingredients
Scale
Soft Taco
- 6 pcs corn tortillas
- cabbage, finely shredded
- jalapeno, sliced
- red onion, thinly sliced
- chopped cilantro leaves, chopped
- sour cream
- mayonnaise
- sweet chilli sauce (I find this really good)
Fish
- 2 medium sized white flaky fish
- 1/3 cup cooking oil
- 1/2 tsp cayenne
- 2 pcs jalapeno, finely chopped
- juice from 1 lime
- handful of fresh cilantro leaves, chopped
- freshly ground black pepper
- salt
Tomato salsa
- 4 large tomatoes, chopped
- 1 red chilli, finely chopped
- 1 pc jalapeno, finely chopped
- 1 tbsp oregano, finely chopped
- 3 tbsp cilantro leaves, finely chopped
- 1 red onion, finely chopped
- 1 tsp minced garlic
- salt
- freshly ground black pepper
- oil
Instructions
Fish
- Mix together canola oil, cayenne, jalapeno, lime juice, cilantro and salt.
- Pour mixture over the fish and let it marinate for 20 minutes.
- Grill fish until cooked, roughly 5 minutes on each side, once cooked flake it using a fork.
Tomato Salsa
- In a bowl mix all tomato salsa ingredients together, lightly mash then set aside.
Tacos
- Lightly grill corn tortillas.
- Fill them with cabbage, flaked fish, jalapeno, red onion and cilantro.
- Dress with sour cream, mayonnaise, tomato salsa and/or sweet chilli sauce.