There’s been a bit of a chill in the air these past few days, but I’m not ready to let summer go just yet. Here’s hoping that we get another bout of good weather, so you can cook up the perfect summer feast!
I absolutely love cod, and this fish taco recipe feels really indulgent. Luckily it’s full of lots of lovely things with all sorts of good fats in. For the fish tacos, you will need:
- A fillet of cod (per person)
- Two avocados
- Cherry tomatoes
- Fresh coriander
- Cup of plain flour
- Two eggs
- Pepper and chilli powder
- Tortilla wrap
- One onion
- Fresh chillies
- Cheese (I used parmesan)
- Dollop of soured cream
- Lettuce (chopped)
- To prepare the guacamole, chop the onion, cherry tomatoes and chillies (as many as you dare). Toss them lightly, and scoop out the contents of your avocado pears.
- I recommend chopping the avocados first into segments, and then into large, chunky cubes.
- Take a spoon, and stir the avocado into the mixture gently – don’t mash anything.
- Add the lemon juice, and set to one side, so the flavours develop.
- While your guacamole is getting tasty, start preparing the fish.
- Dip the fillet into a bowl of raw egg, and then onto a plate of flour, seasoned with pepper and chilli. Let the fish rest a minute, and heat up some oil in a frying pan.
- (If you want to be super healthy, skip the fish batter and bake the fish with a squirt of lemon juice).
- Once you’ve heated the oil, fry the fish until delicious and golden brown.
- Because we’re working with a flaky white fish, it might disintegrate a little but that’s okay!
- Make sure you get the crispy bits, and let the pieces drain on a plate lined with a paper towel.
Now it’s time to build the beast! On a lightly heated tortilla wrap, spoon some of that guac, as well as some fish and line with lettuce, a dollop of soured cream and a small shaving of cheese. Spicy, fresh, delicious.
Accompanying my fish taco was another favourite – Mexican grilled corn. Again, this one would be perfect for a barbecue! The first time I had this in a restaurant I refused to eat anything else, it was that good. I hope I can do it justice….
For the spicy corn, you will need:
Corn on the cob
100ml soured cream
Chilli powder (to taste)
First, mix together the soured cream, mayo and chilli powder. Taste as you go, and be sparing with the chilli powder. I tend to go overboard with spice, and it was a bit too much for the others! Let the marinade develop, and pop the corn under a grill for 20 minutes, turning every five minutes or so, until each side has darkened a shade or two.
Once the corn is cooked, coat in the chilli marinade, and sprinkle some parmesan on top. Serve with a squeeze of lime, and a chilled glass of white wine or beer!