fish taco bowls
makes 6 bowls, enough for two people that really love tacos
Preparation Time: 20mins Cooking Time: 15mins
You will need: 2 tsp cumin seeds 2 tsp coriander seeds 3 cloves garlic, peeled and crushed a big handful of fresh coriander, roughly chopped 2 limes, zest and juice 4 white fish fillets (doesn’t matter what kind - tilapia, cod, pollack, haddock etc) olive oil Extras: 1 red onion, peeled and cut into thin rings quite a lot of rice vinegar (or white wine vinegar) 4 heaped tbsp crème fraîche tomato ketchup tabasco 6 flour tortillas (the small ones) sunflower oil 1 avocado, sliced
Make it! Heat the oven to 180C/350F/Gas4. Toast the cumin and coriander seeds in a dry pan for a couple of minutes until they smell nice and aromatic. In the processor, blitz the toasted spices, garlic, coriander, zest and juice of the limes with a large glug of olive oil and lots of salt and pepper. Pour the mix into a large sandwich bag, add the fish fillets, shake around a bit and leave in the fridge while you sort the rest. Next, put your onion rings in a container and pour over enough vinegar to submerge them. Set aside. Mix the crème fraîche with enough tommy k and tabasco until it tastes good. For the tortilla bowls, grab 2 ovenproof bowls, rub a little sunflower oil on to one side of the tortillas, then fold them into the bowls (oil side down) and bake for 12 minutes until golden. Repeat with the other tacos. Now just fry (or grill) the fish for a couple of minutes on each side, drain the onion rings (keep the vinegar in your fridge - you can use it for dressings) and assemble the fish, crème fraîche avocado and pickled onion rings as you please. Or just lay the lot out on the table and let everyone freestyle.
These are some recipes collected over the years in kitchens. They are mainly in note form, hence rough, and often scribbled down like a madwoman. Contact me if it’s all too confusing!