Friday, 17 January 2014

Mexican Fiesta; Fish tacos, red cabbage pickle and fresh salsa

The first time I ever heard about fish tacos, I have to admit, I was not overly enthused. What the heck is fish doing in a taco?!?

Fish has no place in a taco!

Or so I thought.
And I owe it all to a hilarious movie by the name of 'I love you man'.
If you've seen it then you know the scene I'm talking about. 
The guys are on a 'man date' and Syd persuades Peter to stay a bit longer and try the best fish tacos in the world.

This made me realise two things:
Firstly, Jason Segel could probably talk me into anything.
And secondly, perhaps I had judged fish tacos a little too harshly.
I am forever scolding people for turning up their nose at food.
"Don't knock it till you try it" is probably one of my most common used phrases.
Practice what you preach I hear you shout. 

So recently I had decided to host a girls dinner while Mr BKM was away for work. This particular week, Melbourne was going through a heat wave with 40 plus degree days so I didn't need much convincing when my mum suggested I make fish tacos.

Having never eaten a fish taco, let alone made one, I wasn't sure what to expect or how to execute this. With a little bit of research (seriously, I typed fish taco into google and looked at one recipe!) I took the fish taco head on.

And my guests would probably agree; I won!!

Makes 12 tacos

Red cabbage pickle:
1/4 head of red cabbage
2 tbl spoons vinegar 
1 tbl spoon white sugar 

Fish Tacos:
12 soft tacos
2 fillets of Ling (approx 600grams)
1 lime, zested and juiced
1/2 bunch of fresh coriander, roughly chopped
1 sachet Mexican seasoning
1 red onion, finely diced

Mexican Salsa:
1 can kidney beans
1 can of corn kernels 
1/2 red onion, finely diced
1/2 punnet cherry tomatoes, halved
Coriander stalks, thinly sliced
Remaining coriander leaves
Juice of one lime

1. Place the red cabbage in a glass bowl. Sprinkle over the vinegar and white sugar. Using ur hands, scrunch it together until well combined. Set aside, giving it an occasional stir.

2. In a separate glass bowl, combine the fish, lime zest and juice and the Mexican seasonging. Set aside for 10 minutes to marinate.
Meanwhile make the Mexican salsa; drain the kidney beans and corn kernels. In another glass bowl, combine the beans, corn, onion, the stalk of the coriander thinly sliced, tomatoes and lime juice. Stir well to combine. Set aside. 

3. Heat a frying pan over medium high heat and add some olive oil. Add the fish and cook for 1 minute. Add the onion and half of the coriander. Cook for a further 2 minutes or until the fish is cooked through.
Warm the tortillas, as per packet instructions.
Sprinkle the remaining coriander over the Mexican salsa.

4. Place the red cabbage pickle, Mexican salsa and fish on the table along with the tortillas and your favourite Mexican condiments. Gather everyone and enjoy your Mexican fiesta!

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