I’ve been looking for an excuse to post a fish taco recipe and then I was told that apparently this Friday is Good Friday- who knew? Not me. Quarantine has well and truly dismantled the concept of time and things just “happen” now. Anyway, I checked a calendar and I can confirm that it is Easter this weekend. For the average Brit Good Friday is traditionally spent recovering from the night before just enough that you can make it through a family meal before returning back to the pub. But to a small subsection of society it is also a religious holiday where people eat fish (Sorry mum, I am joking of course).
You could get a takeaway from the chippy down the road (if it’s open) or you could try a new recipe that could elevate your usual fish friday. This option definitely takes a little longer but hey, what else have you go to do? So, this Friday I will be kicking off my four day weekender with the best £7 bottle of white I could find at the co-op and these tacos and you know what? That is as exciting as life gets right now.
Given, that food availability is a bit hit or miss at the moment I have included substitutes in the ingredient list. I am also going to note that this recipe is heavily adapted to what is available in the UK. For example, where the f*** am I supposed to be getting tomatillos from for salsa verde? I’m pretty sure Tesco missed the delivery of that one.
Serves: 4 Cooking Time: 1hr 15min
For the Fish:
- 6 fillets of white fish- e.g. cod, bass, haddock (whatever you can get your hands on)
- 2 garlic cloves, finely chopped
- 4 tbsp fresh orange juice
- 1 tsp dried oregano
- 1 large white onion- chopped
- 60ml oil- I used olive as that is all I could find on the shelves
- 3 tbsp lime juice
- 1 tbsp honey
- 1/4 cup finely chopped coriander
For the Baja cream:
- 3 tbsp mayonnaise
- 150g sour cream/greek yoghurt/quark/skyr
- 2 tablespoons fresh lime juice
- 1 teaspoon (packed) lime zest
- pinch of salt
For the Salsa Verde(-ish):
- 6 jalepeno slices from a jar – you can vary this depending on spice but getting them from the jar means your salsa will have a nice tang
- 1 cup coriander – leaving the stems on is fine- becky help how do I write this without the cup measurement?
- 3 garlic cloves- whole with skin on
- 4 spring onions – separate the whites from the green tops
- 1 tbsp lime juice
- 1 serrano/Friarelli /Hungarian wax pepper – basically a long pale green pepper that has a bit of heat to the seeds. If you can’t find this just use a green bell pepper and increase the amount of jalepeno’s used.
- 1 tsp honey – (1 1/2tsp honey if using green bell pepper)
- 1/2 tbsp orange juice
For the Quick Pickled Red Onion:
- 1 large red onion – halved and thinly sliced
- Cider vinegar or rice wine vinegar – enough to just cover the onions
- 1 tbsp White Sugar
- 1 tbsp Salt
- Cracked black pepper
- Soft taco tortillas- corn preferably but flour will do. If no taco size available- get some scissors onto some “old el paso” fajita tortillas??
- 1/4 of a red cabbage – roughly sliced
- Coriander- roughly chopped to serve
- Spring onion – optional. Chopped diagonally. To serve.
- Lime wedges – to serve
- Marinating the fish: Mix the garlic cloves, chopped onions, oil, coriander, orange juice, lime juice, oregano and honey together in a large high sided baking dish. Season the fish with salt and place in the baking dish on top of the marinade. Spoon some marinade on the top side of the fish. Cover with foil and put in the fridge. Leave for half an hour; turn the fish over and leave for a further half an hour. It is okay if the acidity of the citrus starts to cook the fish slightly.
- Quick Pickling Red Onion: Whilst you are marinating your fish, place the finely sliced red onion in a bowl. Cover the red onion about 3/4 of the way with the vinegar. Add the salt and sugar. Mix well. Top the further 1/4 up with cold water. Cover this mixture and leave in the fridge until 5 minutes before serving.
- Making the salsa verde-ish: Pre-heat the oven to 200°C. On a dry stove-top skillet/grill blister the pepper and the whites of the spring onion. Once a decent char has appeared on the vegetables. Add these along with the two cloves of garlic to a baking tray and roast for 12 minutes. Once the vegetables are roasted add these to a food processor or nutribullet along with the rest of the ingredients. De-seed and de-rib the pepper if you want to decrease the heat. Blitz these until an almost smooth texture, season to taste, thin out with a couple table spoons of water if too thick for your liking. Transfer salsa to a serving bowl.
- Making the Baja Cream: Mix all these ingredients very well together and season to taste. Put in the fridge for later use.
- Grilling the fish and toasting the tortillas: Brush the griddle pan with about 1 tbsp of oil. Place the fish (still with some of the marinade stuck to it, but avoiding a lot of onion as this will burn) on the griddle once it has reached a medium high heat. Let the fish cook on this side and do not flip until a slight char has formed. Whilst the fish is cooking, brush a pan without about 1/2 tsp of oil and place a tortillas on a medium high heat. You will know it is time to flip the tortilla when it starts to puff up as the bubbles rise. Flip the tortilla and and wait for the bubbles to puff up on this side as well. Continue until all the tortillas are toasted.
- Final Assembly: Once the fish is cooked, gently pull part so it is in chunks. Place in a bowl. Drain the liquid from the pickled red onions and rinse with cold water before putting back into a bowl. Add a pinch of salt and a good pinch of cracked black pepper. Once all the components are ready arrange in a serve yourself style (see image below). To assemble to taco I like a little bit of red cabbage, then a few chunks of fish, then the red onion, a decent drizzle of baja cream and salsa verde add a couple leaves of coriander and a spritz of a lime wedge.
If you give this recipe a try, make sure to let me know how it goes in the comments or show me the finished product by tagging @hoe4bakedbeans or using #foodhoeblog on instagram.