Chipoltle fish tacos with coriander sauce, pickled pink onions and sweetcorn salsa
The widely accepted matriarch of the fish taco realm is; grilled or battered and fried white fish with salad, some sort of mayonnaise or sour cream, fresh herbs and lashings of lime – all served in a tortilla, soft or hard.
Believed to have originated on the coast of Mexico some 50 years ago, fish tacos have established a real cult following and there’s infinite variations out there.
Mine is a very fresh, piquant take on the classic, with heaps of fresh lime, a good kick from the chipotle chilli and a punchy pickled onion topping – perfect for a gorgeous summers day with a rum cocktail.
This isn’t a quick fix and can be a bit of a nightmare if you’ve got a small kitchen and lot’s of hungry guests but it’s definitely worth it. If you can get outside and do the fish on the barbeque, definitely give it a go!
- 200g low fat natural yogurt
- 100g low fat crème fraiche
- A whole bunch or coriander
- 1 tsp cumin seeds
- 2 tsp sugar
- 3 tsp garlic puree
- Salt to taste
Pickled pink onion:
- 1 large red onion
- Juice of 1 lime
- 100ml white wine vinegar
- 250g frozen sweetcorn
- 1 small red onion
- 2 large red peppers
- 1 lime
- Olive oil
- Salt to taste
- 8 small soft tortilla wraps
- 100ml olive oil
- 600g Tilapia, Vietnamese river cobbler or cod loin
- 2 tsp Chipotle chilli, this one from Tesco is great
- 1 lime, juice and zest
- 1 large fresh red chilli
- 6 spring onions
1. Start by getting the fish into marinade – ideally you want it to sit for 3 – 4 hours to really absorb the flavour. Cut the fish into 5cm by 1cm strips and place in a large bowl, cover with olive oil, lime juice, a splash of water, chipotle, sliced fresh chilli, spring onions and lime zest. Get your hands in the fish mixture and rub the marinade in until it’s got a decent covering all over. Cover with cling film and place in the fridge to rest.
2. The onions take a bit of time to get going too so you’ll want to get that in the fridge next. Finely slice the red onion into thin crescents and add to a sealable Kilner pot with the white wine vinegar and lime juice.
3. Now for the coriander sauce. This is really easy and goes really well in any sort of wrap so keep it handy! Toast the cumin seeds in a dry frying pan for a few minutes and then add to a blender with the coriander.
4. Blitz the coriander until as fine as you can get it, it will look like a green dust. Add in the yogurt, crème fraiche, lime juice, garlic paste and sugar and blend until smooth. Taste and add a little salt and extra sugar if necessary. If you’ve got a plastic squeezie bottle, transfer the mixture to that and store in the fridge.
5. Very finely dice the pepper and onion and add to a bowl with a good handful of coriander torn into it. Defrost the sweetcorn and add to the mix with olive oil, lime juice and salt to taste.
6. When you’ve got all your sides ready, you can fry the fish. It takes a matter of minutes so make sure the rum is on the table and the napkins are out – this isn’t a first date meal. Lightly grill the tortillas and place them in the oven on a very low heat to keep them warm.
7. Toss the fishy-oily-chilli mixture into a frying pan on a medium heat and fry until the fish starts to firm up, just 3-4 minutes.
Now all you need to do is assemble your tacos! Load them up high with your fish, salsa and onions and top with extra coriander, shaved radishes for extra crunch and nigella seeds.