monoprint

Alice is

cooking lime & coriander fish taco bowls

June 24, 2014

bowls

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:

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Two: Pickle your red onion rings:

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  • Three: Mould and crisp up your taco bowls:

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  • 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:

bowls

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For the recipe go here

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