Mexican · serves 2

Fish Tacos

Crisp fish, sharp slaw, soft tortilla. Twenty-five minutes.

25 min Some work Non-vegetarian

Ingredients

  • 500g fish fillets, in strips
  • 1/2 cup maida
  • 1 tsp paprika, 1 tsp cumin
  • 8 small tortillas
  • 3 cups cabbage, finely shredded
  • 1 lemon
  • For the sauce: 1/2 cup curd, 1 tbsp mayo, 1 garlic clove, lemon
  • Coriander, hot sauce
  • Oil

Method

  1. Slaw: shredded cabbage with lemon, salt and coriander. Make it first so it softens slightly.
  2. Sauce: curd, mayo, crushed garlic, lemon, salt.
  3. Toss the fish strips in seasoned flour with paprika and cumin.
  4. Shallow fry 2 minutes a side. Fish cooks faster than you expect — pull it when it just flakes.
  5. Warm the tortillas on the flame.
  6. Sauce, fish, slaw, more lemon, hot sauce. Two per person minimum.

Questions people ask about Fish Tacos

How long does Fish Tacos take?

About 25 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of fish in Fish Tacos?

Use any firm white fish, or paneer for a vegetarian version. Avoid delicate fish in anything that needs stirring.

Can I make Fish Tacos ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Fish Tacos vegetarian?

Yes. Replace the fish with king oyster mushrooms torn into chunks, or firm tofu pressed dry. Both want a hard sear first, and both go in at the very end, because neither needs more than a couple of minutes.

What do you serve with Fish Tacos?

Warm tortillas, lime and something pickled. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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