We first tried fish tacos in Mexico, and I have been recreating them ever since. I find fish tacos are a quick and easy supper dish, an old fashioned idea with a gourmet twist for the perfect tasty meal.
Serves 4 people.
- 300ml white wine vinegar
- 2 red onions thinly sliced
- 100g caster sugar
- 200g Greek yoghurt
- 50ml Sriracha sauce or chilli sauce
- zest and juice of 1 lime
- salt and pepper to taste
- 150g plain white flour
- 200ml sparkling water
- 150ml sunflower oil
- 1000g white fish skinned ( I use cod)
- 8 soft tortillas
- 1 small iceberg lettuce sliced
- grated cheese
- 4 lime wedges
- freshly chopped coriander
- To make the pickled onions, put the vinegar and sugar in a small pan and bring to boil. Reduce the heat and simmer until the sugar has dissolved. It should take a few minutes. Remove from the heat and add the sliced onions. Let the onions cool.
- For the spicy yoghurt sauce, mix the yoghurt with the Sriracha sauce, the zest and juice of 1 lime and season to taste.
- To make the batter mix the flour with the sparkling water in a large shallow bowl. The batter should be the consistency of double cream. Heat the sunflower oil in a large pan over medium heat. I use a wok. Do be careful not to let the oil get too hot and DO NOT leave it. To test the oil's temperature, use a cube of bread if it sizzles it is ready. Lightly coat the fish in batter, then add to the oil, placing the fish away from you. It would be best if you worked in small batches. The fish will take around two minutes on each side. Remove with a slotted spoon onto kitchen paper, serve immediately or keep warm in the oven. Let your guests or family make their tacos. I add different things such as tomatoes, cucumber or avocado to encourage young people to try other things.