Every layer in these fish tacos is full of flavour. From the lightly dressed slaw to the delicious chipotle crema. There’s freshness, and spice and lovely textures in between. A twist on a classic that is easy to put together and delicious all the way.
Chipotle Crema
-½ cup plain Greek or Turkish yoghurt. You can also use mayonnaise or a mix of both.
-1 or 2 Chipotles in Adobo
-1 tbsp lime juice
-salt to taste
1 Add the yoghurt (or mayonnaise), chipotles and lime juice to a blender and blend until smooth. You could start by adding just one chipotle and taste to see if that is enough. Add salt and more lime juice to taste if needed.
2 Pour the cream into a container and set it aside inside the fridge until ready to use.
Zesty Slaw
-1 cup carrots, finely julienned or shredded
-1 cup white or red cabbage, finely chopped into strips or shaved
-¼; cup radish, finely julienned
-1 jalapeno, julienned
-1 tsp black sesame seeds
-1 tsp honey
-lemon juice, to taste
-1 tsp Serranos Toreados brine or rice vinegar
-salt to taste
1 Start by mixing the dressing. This is a small amount just to bring some flavour to the veggies but not to overload them. In a small bowl, whisk the honey, about a tablespoon of lemon juice, the serranos brine, sesame seeds and a touch of salt. Bring everything together and taste for salt. You can add more of any of the ingredients to taste.
Note: Te brine in the Serranos Toreados is full of flavours! It has a hint of spice from the serranos but it also contains soy sauce, garlic, onion and vinegar making it a really good ingredient to add an extra oomph to sauces.
2 Add all the vegetables into a large bowl and add the dressing. Mix thoroughly and set aside.
Panko Fish
-4000g firm white fish such as cod or haddock cut into 4 to 5 cm pieces
-1 cup panko breadcrumbs
-½ cup flour
-1 egg
-vegetable oil
1 Set the oven to 180C
2 Add a good dash of Lemon Pepper Seasoning to the fish and set aside.
3 Arrange three plates to work with and add the flour to one, the egg, whisked, to another and the panko to the last one.
4 Take a few pieces of fish and coat them in the flour. Remove any excess and transfer them to the egg wash. Drain any excess and transfer them to the panko. Make sure to press the fish pieces into the panko to make sure they are well packed and coated on all sides. Transfer the fish to a baking tray and repeat the process with the remaining pieces.
5 Make sure the fish pieces are not touching each other and bake in the oven for 10 minutes or until the fish is cooked through. If using a thermometer, the internal temperature for fish should be 63C.
To Serve
-lime wedges
-avocado slices
-zesty slaw
-chipotle crema
1 Warm the corn tortillas and add a good amount of the slaw followed by fish pieces. Add your favourite toppings and don’t forget to add plenty of chipotle crema on top.
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