Crispy fish in a Taco is one of the better things in Life. The soft Tortillas and the crispy fish with the cooling sauce is just food heaven.
I can’t say that its super fast to make because there’s a bit of prep work involved. But you could easily just make the fish and use store bought Tzaziki if you are short of time. Any leftover Tzaziki can be used on sandwiches.
- 1 lb. firm white fish cut in large-ish chunks
- 1/2 C. fine polenta + 1/2 C. white flour, mixed
- 2 eggs beaten
- 1/4 C. milk
- 1/4 C. vegetable oil for frying
- Taco seasoning
- 2 large onions, sliced thin
- 1/4 C. lemon juice and some beet juice (optional)
- 2 Avocados, peeled and sliced in to wedges, sprinkle with lemon juice
- 1 cucumber, washed and grated coarse
- 1 C. Plain Yoghurt
- 1/4 C. mayonnaise
- 1 clove of garlic, peeled and grated
- salt and pepper
- a handful of Cilantro, chopped
- 8 Tortillas to serve, whole wheat or regular
- 2 C. shredded Iceberg lettuce to serve
- Lime wedges to serve
- 1/2 C. pomegranate seeds to serve (optional)
Start by grating the cucumber, put everything in a tea towel and squeeze out as much juice as you can. Next put it in a bowl. Add the yoghurt, mayonnaise, cilantro, garlic, salt and pepper. Mix and set aside.
Next put the fish chunks in one bowl, season generously with taco seasoning.
In an other bowl, beat the two eggs and add the milk.
In a third bowl, mix the polenta with the flour.
Dip the fish in the egg mixture, then the polenta-flour and put on a separate plate.
Get out a frying pan and heat the oil. Fry the fish for about five minutes on medium high heat. Take out of the pan with a slotted spoon and drain on kitchen paper.
Meanwhile heat the tortillas. To serve spoon a generous amount of the cilantro tzaziki on the tortilla and some shredded iceberg lettuce, then the crispy fish on top. Add some avocado wedges and sprinkle with onion slivers and pomegranate seeds. Serve with lime wedges.
Looking for more great recipes to try? Be sure to check out this Cajun Jumbo Shrimp Tacos with Corn, a Peach & Koriander Salsa and Roasted Pepper Aïoli
Although Cinco de Mayo was yesterday, I don’t think we need an excuse to indulge in some good Mexican food.
I love Mexican dishes but often feel very full afterwards. So I have made some adjustment. These have some tropical additions to make it lighter, and more suitable for Summer. I have also used reduced fat cheese, that although it doesn’t melt as much as regular cheese, it still does the job.
Serve with a fresh and crispy Salad. Left-over Tortillas keep very well in the freezer and are great for lunch instead of bread.
You could also substitute the chicken for Shrimp. Add some lime to freshen it up even more.
Ingredients for Tex-Mex Seasoning; (Salt free)
Makes enough for a small jar.
- 4 tbsp. Smoked Paprika
- 1 tbsp. chili powder
- 2 tbsp. coconut sugar
- 1 tbsp. garlic powder
- 2 tsp. ground cumin
- 2 tsp. onion powder
- 2 tsp. Oregano
- 1 tsp. Thyme
- 1/2 – 1 tsp. Cayenne
- 1 teaspoon pepper
- 1 tbsp. Olive oil
- 2 oz. Chorizo, diced
- 2 Skinless Chicken breasts, cut into strips
- 1 medium onion, peeled and diced
- 1 clove of garlic, peel and grated or crushed
- 1 Large Tomato, chopped
- 1/2 Mango, peeled and diced
- 1 Hass Avocado, peel and diced
- 1 tbsp. Tex-Mex Seasoning
- 1 tsp. salt
- 1 C. Black Beans, cooked and drained
- 1/2 C. water
- 1/2 C. loosely packed roughly chopped coriander
- 1/2 C. grated cheese plus 1/4 C.
- 8 Tortillas
- Sour cream and salsa to serve.
Pre-heat oven to 350° F. Oil a casserole dish.
Season the chicken with half the salt and half the Tex-Mex seasoning and mix in half the olive oil. Put a large frying pan onto medium heat. Pour in the remaining olive oil, when it is hot add the chorizo, after two minutes add the chicken. Then add the onion and garlic. Fry for about five minutes, then add the tomato and the rest of the seasoning. Add the beans and half a cup of water. Cook for about 5 minutes. Add the Mango and Avocado and cook just a few minutes more on low heat. Take of the heat, and add the coriander. Mix in 1/2 cup of grated cheese. Divide over the 8 tortillas and put them in a casserole dish sprayed with cooking oil. Sprinkle over the remaining 1/4 C. of grated cheese. Cover with aluminem foil. Bake covered for 15 minutes. Uncover and bake for another 15 minutes. Serve with sour cream and salsa.
NOTE: I have used 30% fat cheese which is why it hasn’t melted properly. If you want it cheesy and gooey use full fat cheese.