These fish tacos are loaded with fresh ingredients and perfectly seasoned seafood and fish. Use corn tortillas for tacos, not flour ones (if you don’t want to be called gringo! 🙂 Don’t skip the best fish taco sauce – a sour, spicy lime salsa that you will want it on all your tacos.
Fish Taco Ingredients:
– white corn tortillas
* 1 white fish (or salmon is also ok)
* 10-12 fresh prawns
* 1/2 tsp ground cumin
* 1/2 tsp chili pepper (optional)
* 1 tsp salt
* 1 tbsp olive oil
Fish Taco Toppings:
* 1/2 small red/purple cabbage
* 2 medium avocados, diced
* 2 tomatoes, diced (optional)
* 1/2 diced red onion or pickled in lime onion (takes only 30min to make!)
* bunch of coriander (cilantro)
* 100g cotija, feta or fresco cheese, crumbled
* 1 lime cut into wedges to serve
Fish Taco Sauce Ingredients:
* 100g sour cream
* 2-3 tbs mayo
* 2 tbsp lime juice
* 1 tsp Sriracha sauce, or to taste
* 1 tsp cumin (optional)
Method:
1. Make taco salsa: mix sour cream, mayo, lime juice, sriracha sauce and ground cumin, put it aside for 15min for flavours to mix
2. Devein and clean prawns, remove shells and grill for a couple of minutes. I also used baked salmon (remainings from prior lunch). Cut pawns in small pieces, shred salmon
3. Chop red cabbage and coriander (separately, of course)
4. Dice other ingredients; avocado, tomatoes, mango and red onion (or make pickled onion in the meantime), add salt to tomatoes
5. Mix half of taco salsa with chopped red cabbage to make it soft, add cumin and salt
6. Assemble
7. Top with cotijo cheese and coriander
8. Buen provecho!
