cooking lime & coriander fish taco bowls
June 24, 2014
When I see white fish on offer in a supermarket I make these.
Fish is good in a taco for two reasons. The first — bite-ability. You can gnaw through fish without the structural integrity giving way. Second— white fish loves bright citrus flavour. I’ve just thought of a third— it doesn’t matter if the fish falls apart a little when cooking, because you end up piling it into a taco.
The tortilla bowls are made from moulding your tortillas into ovenproof bowls and baking them, not strictly necessary but how CUTE?!
The five steps to making these are as follows:
- One: Making a limey, corinander-y, garlic-y, salty marinade for your fish:
Two: Pickle your red onion rings:
- Three: Mould and crisp up your taco bowls:
Four: Mix creme freiche with hot sauce and a tiny bit of ketchup. No need for a picture, right?
Five: And finally pan-fry the fish, slice up an avocado and assemble:
For the recipe go here