Thursday, 30 January 2014
Fish tacos
Paul's going through a bit of a phase at the moment. He just can't get enough fish tacos. I think because we are at the tail end of winter, and it's been so mild, the usual seasonal stews and stodge are a bit less appetising. Something lighter with lots of fresh flavours is much more appealing.
We mix the fish up a bit - we've had them with salmon and mackerel, tonight we're probably having them with prawns, and he has threatened to put fish fingers on them. Aside from that, they are always fundamentally the same. A warmed tortilla, spread with a hefty smear of chipotle paste (it's a homemade one, following the recipe in Tommi Mier's Mexican Food Made Simple), a squeeze of garlic mayonnaise, a little tomato and avocado salsa and some leaves. And the fish is always cooked so that the skin is crisp and crackling, so there are lots of layers of texture.
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10 comments:
Ooo. I have some prawns in the freezer, and now want to make these with them. It's late summer here, which is also ideal time for eating such things!
Ooh! What a delicious and easy idea. I love mackerel, definitely trying this.
I haven't had fish tacos in ages but they are super fun! I can see going through an "addicted" phase where that's all I craved!
how could anyone ever get tired of fish tacos? these look excellent!
How fabulous! Fish tacos are my daughter's favorite...she scarfed them down like mad when we were in Providenciales. You get spoiled when you have them in the islands.
Wonderful! We love fish tacos, but it's been a very cold winter here, so we probably will wait until spring/summer to have them again.
I had so many tacos last summer! I am going to have to dig out my copy of Mexican Made Simple and try that chipotle paste instead of relying on chipotle tabasco
I would love that crispy skin! Now I want some fish tacos, too :)
Mmm ... love a good taco, fish or otherwise. A meal in one hand!
Not a bad phase to go through. the way you describe your layered approach is quite mouth-watering. I'll have mine with salmon, please.
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