![]() Roast in the preheated oven for 12 minutes until the fish flakes easily with a fork. Drizzle with the olive oil, rubbing it into the fillets to cover. Sift over the cumin and paprika and sprinkle over the chilli flakes. Lay the fish fillets on the baking paper and season with the salt and a few grinds of black pepper. ROAST THE FISH: Heat the oven to 220☌ / 425☏ / Gas 7.Or cheat and use a rotisserie chicken from the supermarket, dinner on the table in a flash. You can use the same spice mix, though I’d recommend grilling the chicken for the most flavoursome results. ![]() Speaking of everybody getting what they want, if you or your family aren’t fans of fish, swap it out for chicken instead. This way the fish stays hot, the chef stays relaxed and everybody gets exactly what they want. While you could present an Instagram-worthy platter of pre-made tacos at the table, I think it’s far better to bring all the ingredients to the table and let everyone create their own. This means the fish stays beautiful and moist, and needs absolutely no attention, so you can get on with the other prep. Bonus points for not falling apart when you bite into them – am I right? Chili lime fish tacos are An easy, healthy weeknight dinnerįor these Chilli Lime Fish Tacos, the fish is rubbed in a flavoursome spice mix and then roasted, not fried. Delicious they may be, the moment I first tasted wonderfully chewy soft tacos of Baja California, loaded up with spicy fish, fresh herbs and lime I was absolutely hooked. I grew up in New Zealand where taco night definitely meant hard shell tacos with ground beef. With fresh fish and soft tacos, loaded up with a sweet and spicy mango salsa, these tasty morsels are perfect for summer entertaining. A plate of lime wedges and a pile of napkins are both good ideas, too.The sun is shining, the beer is cold and it is DEFINITELY the season for some spicy and delicious Chili Lime Fish Tacos. Put the bowls of soused, but drained, red onions, the corn relish, hot sauce and a plate of sliced avocados on the table so that everyone can load their tortillas. ![]() If you don’t want to add any salad to the fish directly, you may want to put a bowl of shredded iceberg or some other crisp leaves nearby. Meanwhile, peel, stone and slice the avocados, then spritz with the juice of a lime, ready to serve with the other accompaniments.Īrrange the fish on a plate (lined with salad leaves, if so desired), sprinkle with some chopped fresh coriander, and take to the table along with the warmed tortillas. Once you’ve taken the fish out (though don’t let it get cold) turn off the oven and warm the tortillas in the fading heat. Check to see if the fish is cooked through (though only just) before taking out of the oven. ![]() Drizzle the fish with the garlicky oil, and roast in the oven for 8–10 minutes, depending on the thickness of your fillets. Mix the garlic and the oil in a small bowl. Mix together the cumin, paprika and salt, and sprinkle over the fish fillets. Give it all a good stir, and set aside.Ĭut the fish fillets in half lengthways, so you have long fingers, and arrange in a shallow roasting tin. Add the chilli to the sweetcorn, along with the chopped coriander and some salt to taste. Set aside.įor the corn relish, put the canned sweetcorn into a bowl. Make the hot sauce by mixing together the mayonnaise and the gochujang paste (or other hot sauce) in a small bowl. Actually, if you can get this done ahead of time (up to 1 day), so much the better, but even 20 minutes is fine. Stir with a fork to mix the onion well in the juice. Put the red onion slices into a bowl and cover with the lime juice. Preheat the oven to 220C/200C Fan/Gas 7 for the fish, and begin by preparing the sides for your tacos. ![]()
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