Fish Tacos Recipe

These fish tacos are light, easy to make, packed with flavours and interesting textures.A truly show-stopper meal idea that looks and tastes way more impressive than the work that goes into making it. As usual, the key to a delicious taco experience is to source great quality ingredients such as the fish. Only a dash of our Lemon Pepper Seasoning is needed.  What really separates these tacos to any other, is the use of real Mexican ingredients starting with the corn tortillas. They really make a whole difference.

Recipe for 2 People

1.  Fish Tacos

• 300 gr fish. Use whatever is fresh and available to you.
• Lemon Pepper Seasoning
• Corn tortillas.
• Olive oil 
• 2 Cups white or red cabbage
• Pickled carrots La Costeña
• Limes

      2. Mayo-Crema

• 2 Tbsp Mayonnaise
• 2 Tbsp Creme Fraiche
• Pinch of salt

     3. Avocado Sauce

• ½ Avocado
• 1 Tbsp Creme Fraiche
• 1 Pickled Serrano Peppers La Costeña (adjust to taste)
• 1 Tbsp of the Serrano Peppers brine.

    4. Pico/Fresh Salsa:

• 2 Medium Tomatoes
• 3 Tsp Onion (adjust to taste)
• 3 Tsp Coriander (adjust to taste)
• 1 Jalapeño (adjust to taste)
• Salt & Pepper 
• Lemon Juice & Olive Oil 

   5. Pickled Onions

• ½ Large white or red onion
• ½ Lemon
• 1 Tsp Oregano
• Pinch of salt

1.  Thinly slice and then roughly chop the cabbage and the pickled carrots. Add as many carrots as you like. Mix and set aside.
2. Mix the mayonnaise, creme fraiche and salt. The consistency should be of a light cream that you can drizzle over instead of dollop over. Set aside and keep in the fridge until needed.
3. Finely chop the serrano peppers and the onions that come with the brine. Mash the avocado together with the creme fraiche and add the serrano peppers. Mix well and reserve.
4. Dice the tomato, onion, jalapeño, coriander and mix well. Add freshly squeezed lemon juice, salt and pepper to taste. Start with a small amount and adjust. Add a light drizzle of olive oil for added depth in flavour. 
5. Mix the lemon juice, oregano and salt. Finely slice the onion and add it to the lemon blend. Mix well and reserve. 
6. Pat dry the fish and lightly brush with olive oil. Sprinkle the lemon pepper seasoning onto the fish and cook it on a medium-high heat nonstick skillet with a little bit of vegetable oil. Cook for about 4-5 minutes on each side or until cooked through. 
7. Meanwhile the fish is cooking, warm up the corn tortillas and keep them wrapped in a tea towel. 
8. Assemble your tacos! Add the cabbage-carrot mix to a warm tortilla, add the fish on top and layer the pico de gallo, avocado sauce, pickled onions and liberally drizzle with the mayo-crema. Squeeze a few drops of lime on top and enjoy a delicious and authentic fish taco.

Notes: 

• These fish tacos are incredibly simple to put together. You will spend more time making the toppings so prepare them first. You can also easily double up the recipe. 
  Corn tortillas are the best tortillas to have fish tacos with. Make sure you have them available or make them ahead so all you have to do before eating is to warm them up. Check how to properly warm up corn tortillas here.
• This lemon pepper fish is delicious and will shine through the toppings. These flavours will complement each other and the different textures will elevate the experience on every bite. 
• Play with colours! If you use white cabbage then use red onion. If you use red cabbage, use white onion. 
• A special note should be made to strongly suggest you to try the Serrano Peppers Toreados. They are absolutely delicious and go so well with fish and seafood. They are full of flavour and pack a lovely level of heat. Definitely different to jalapeños. If you’ve never tried them before, this sauce with avocado is a perfect introduction to them. They are fried first (which is what toreados means) and then pickled with soy sauce. The result is a delicious and full of interesting flavour experience. 
• Zanahorias en escabeche or pickled carrots are delicious with almost everything! If you like pickled jalapeños but you don’t want the heat, try the pickled carrots instead. They come with some jalapeños but there’s no heat at all, only flavour. Add them to salads, slaw, or on their own. They are crunchy, fresh and tangy. What’s not to like? Try them! 

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