I’ve previously shared the extent we went to for fish tacos in San Diego… these are better, if I do say so myself. Added bonus – no need to drive anywhere, you can have them in your very own home.
300g [2/3 lbs] white fish fillets – no bones or skin.
1/4 c cornmeal/polenta
sea salt, cracked black pepper
olive oil spray
1 c finely sliced red cabbage
1/2 bunch coriander [cilantro] sprigs and leaves
Yogurt Sauce: 1/4 – 1/2 c natural or greek yogurt mixed with a pinch of salt and a bit of water until thin enough to drizzle. [optional]
Rinse and pat fish dry. Cut into chunks/fingers and season lightly with salt and pepper. Toss fish pieces in cornmeal or liberally sprinkle over both sides.
Coat fish pieces with oil spray on one side. Cook spray-side down in a non-stick pan on medium-high heat until golden. Spray with oil, flip over and cook for another minute until done. Remove pan from heat and squeeze a bit of fresh lime juice over fish pieces.
To assemble tacos fill each Quinoa Tortilla with: Red cabbage and coriander sprigs, a few fish pieces and some Mango Salsa. Drizzle over Yogurt Sauce [if using]. Serve with lime wedges.
Makes 8 tacos – serves 2-3 people