Wednesday 16 March 2016

The easiest fish tacos you'll ever make!

If I could eat these everyday, I would! I finally decided to make these at home and after plenty of servings from different restaurants, I've come up with an easy to follow recipe. If you're not a fan of fish, substitute the fish for chicken strips and add red kidney beans and sweetcorn to the slaw for a twist.

  • 1 packet soft tacos (I bought from M&S)
  • 3 pieces of tilapia fillet
  • Juice of 1/2 a lime
For the dry rub you’ll need:
  • 1 tsp paprika powder
  • 1/2 tsp chilli powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp garlic powder
  • 1/4 tsp turmeric
  • Salt and pepper
For the slaw:
  • A small chunk of red cabbage 
  • 1/4 red onion
  • Small handful of fresh coriander
  • Juice of half a lime
For the guacamole:
  • 2 ripe avocados
  • Small handful of fresh coriander
  • Juice of half a lemon
  • Salt and pepper

  1. Wash the fish fillets in cold water and place in a glass dish. Top with all the dry rub ingredients and juice of 1/2 a lime. Rub the marinade all over the fish, cover with cling film and place the dish in the fridge while you prepare the rest.
  2. Finely chop up the cabbage, coriander and red onion and place in a bowl. Squeeze the juice of half a lime on top and mix throughly. 
  3. In a blender, blitz up the guacamole ingredients and place aside.
  4. To cook the fish, heat up 1 tsp olive oil in a flat frying pan over a medium low heat and add the fish. Cook for 3-4 minutes on one side and flip over. Cook for another 3 minutes until the fish is cooked through. Place in a bowl and using a fork gently break up the fish. 
  5. To assemble the tacos, heat the tacos on a flat pan, add a spoon of fish, guacamole and top with the slaw. Best eaten warm.

Habeebah xxx

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