Fish Tacos
Coriander Avocado Sauce ingredients:
40g Fresh Coriander
32g Plain Yogurt
1 Ripe Avocado
1 1/2 tbsp Lime Juice
1 tsp White Wine Vinegar
1 Clove of garlic
Pinch of fresh ground black pepper
60ml Water
Taco filler ingredients:
1 Avocado
10g Fresh Coriander
1 Jalapeño
1 Limes
Tortilla ingredients:
224g masa harina
235ml hot water
Cod and spice ingredients:
4 Cod filets
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Paprika
1 tsp Thyme
2 tsp Cumin
1 tsp Ground Oregano
1/4 tsp Cayenne Pepper
1/4 tsp coarse salt
Coleslaw ingredients:
1/3 Red cabbage
1 tbsp Extra Virgin Olive Oil
1 tsp Red Wine Vinegar
Direction:
For tortilla prep: In a medium bowl add the masa harina and hot water. Mix the dough until its throughly combined. Turn the dough out onto a clean surface and knead for 3 minutes until the dough is pliable and smooth. The masa should hold together without sticking to your hands. If its too sticky add a little masa harina. If it feels dry add a few drops of water. Cover the dough tightly with clingfilm and set a side to rest for 30 minutes.
Mix together garlic powder, onion powder, paprika, thyme, Cumin, ground oregano and cayenne pepper in a small bowl. Pat cod dry with a paper towel. Season cod all over with spice mix. Set side to marinate for about 10 minutes.
Shred the red cabbage and place into a medium bowl, add the extra virgin olive oil and red wine vinegar. Stir the cabbage to coat and set aside to marinate.
Place the plain yogurt into the blender. Roughly chop the coriander and add to the blender. Dice the avocado and add to the blender. Juice the lime and add to the blender along with the white wine vinegar. Crush the garlic clove into the blender along with the water. Blitz until smooth. Chill until ready to use.
To cook the tortillas: Brush a cast iron skillet with a light coating of olive oil and pre heat over a high heat. Divide the dough into 15 equal small sized piece. Then shape them into balls. flatten them out into tortillas using a rolling pin placing the dough balls between two pieces of baking paper. Cook the tortillas immediately to prevent them from drying out. Gentle peel the tortilla from the baking paper. Cook the tortilla for about 30 seconds each side (the tortillas should be lightly browned and slightly puffy). Fold the tortillas in half and transfer onto a plate with a clean kitchen towel to keep them warm whist you repeat the process for the remaining dough balls, stack the tortilla as you go.
Reduce cast iron skillet to a medium heat. Add the cod and sear until the spices are black and fish flakes easily, about 2-3 minutes per side. Remove to a paper towel lined plate. When cool enough to touch, cut into large chunks.
Thinly slice the avocado and jalapeño, roughly chop the coriander, slice the lime into wedges.
Assemble the tacos: Spread some of the coriander avocado sauce on each tortilla. Layer with coleslaw and slices of avocado. Top with chunks of cod, coriander, jalapeño, another drizzle of coriander avocado sauce, and a squeeze of fresh lime juice. Serve immediately.
Enjoy!
