Tacos are a part of Mexico’s culinary heritage. These folded tortillas are stuffed with fillings. Fish tacos, that great meal of the Baja Peninsula, Mexico’s northernmost state. While the original fish taco is made with deep-fried fish, this recipe made with sautéed fish is a delicious version.
INGREDIENTS
450 gms Fish
2 Clove Garlic (minced)
30 gms Chili powder
60 gms Tomato chopped and seeded
60 gms Cup Cilantro roughly chopped (optional)
15 ml Fresh squeezed lime juice
15 ml Vegetable oil
Soft taco shells
200 gms Shredded lettuce
60 gms Grilled corn
3 Green onions (julienne)
½ Jalapeno seeded and chopped
175 ml Pico de Gallo
60 ml Mango sliced
METHODS
- Whisk together oil, lime juice, chili powder and cilantro
- Pour over fish and refrigerate and let marinade for 15 minutes
- Pre heat a medium size pan at medium high heat
- Place fish in pan
- Season with pinch of salt and pepper and cook 4 minutes per side
- Place soft shells in oven in foil 200°C for 10 min to heat up
- Fill taco shell with shredded fish with cilantro shredded lettuce, sliced mango, grilled corn, chopped tomatoes and onion
- Serve with Pico de Gallo
