So-Cal Fish Tacos

This little recipe is courtesy of a few hours of boredom pondering what I wanted to cook for dinner. Turns out that with little effort you can create some really tasty food without stretching the budget. Now I have never had real fish tacos before but in my mind this is how I think they would be.

Fish...
Coleslaw...
Avocado, Tomato &
Coriander...
Soft Tortilla...
Plenty of Chipotle sauce.

Turns out after searching the glorious internet for a while I am not far off. You can put almost anything with this. Mango salsa, pineapple, diced beetroot,you could either pan fry, grill or baked your fish. Why not do small crumbed pieces instead? So many possibilities and options to choose from. You could go for a smoky BBQ sauce, a freshly made tartare sauce or garlic aioli. Should I keep going?


My mouth is watering while I type away at the keyboard. I just love the simplicity of this meal and the power the flavours can have. It just goes to show that you really don't need to over complicate your food to get a really tasty dish.

Makes 8

Prep Time: 15 mins
Cook Time: 15 mins

white fish fillets (enough for 8 tacos)
homemade coleslaw (click here for recipe)
2 avocados, diced
2 tomatoes, diced
1/2 red onion, finely diced
1/4 cup fresh coriander, finely chopped
8 soft mini tortillas
salt
pepper
1 tsp chilli flakes (optional)


Start by dusting your fish fillets in a little flour mixed with salt, pepper & chilli flakes. Then pan fry in a couple of teaspoons of oil until cooked through. Set aside.

Follow the instructions for my homemade coleslaw from the link above and set aside.

In a small bowl, mix the avocado, tomato, coriander and onion together to make the Pico de Gallo.

Now it is time to build your tacos, heat tortillas as per instructions on the packet. Then break up fish fillets evenly between the tortillas, top each with coleslaw, Pico de Gallo and your choice of sauce.

This is one of the simplest taco recipes I make. It is great if you have limited time on your hands and really need to whip up something cruisy for a hot summers night.

Bon Appetit from The Little Gated Kitchen