if there is one thing that can transport you to an amazing holiday destination it would be food. I love the spicy, punchy flavours of Mexican food and while my dishes may not always be authentic but rather inspired by, I definitely like to believe that the flavour profiles still take you back to sun kissed beaches and warm breezes.
These fish tacos are so easy to make and are perfect for a quick weeknight supper that comes together in minutes.
Let’s get cooking…
Season the breadcrumbs with salt, pepper and peri-peri spice and set aside. Season the yoghurt with salt and pepper and dip in the fish then coat the fish in the breadcrumbs and place on a wire rack. Bake at 180 for 20 minutes until the fish is just cooked.
While the fish cooks mix the mayo and chipotle paste. Warm the tortillas in a pan or over a gas flame and spread with the chipotle mayo. Then top with a lettuce leaf.
Once the fish is cooked break each fillet into 3 equal pieces and place in the centre of each tortilla. Top with pickled onions and enjoy.
Spicy fish tacos
2
servings10
minutes20
minutesIngredients
2 large cod fillets
½ cup plain yoghurt or 1 egg beaten
1 cup breadcrumbs
Salt
Pepper
1 tsp peri-peri spice
1 tsp chipotle paste
¼ cup mayonnaise
Lettuce
Pickled onions
6 tortillas
Directions
- Season the breadcrumbs with salt, pepper and peri-peri spice and set aside.
- Season the yoghurt with salt and pepper and dip in the fish then coat the fish in the breadcrumbs and place on a wire rack
- Bake at 180 for 20 minutes until the fish is just cooked.
- While the fish cooks mix the mayo and chipotle paste
- Warm the tortillas in a pan or over a gas flame and spread with the chipotle mayo. Then top with a lettuce leaf
- Once the fish is cooked break each fillet into 3 equal pieces and place in the centre of each tortilla. Top with pickled onions and enjoy
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