Mexican Fish Tacos

2.5 Hours

4 Servings

Introduction

Nothing says Mexico more than fish tacos! So since overseas travelling is out of the question at the moment & inspired by #BioConcepts recipe competition, I thought I would bring a bit of those Mexican coast feels home for taco Tuesday!

These tortillas are #glutenfree made with blue corn maize & water, flattened out using a sandwich press before dry frying in a hot pan. Sourcing a firm white fleshed fish & either grilling or pan frying keeps the meal nice & light, leaving room for the extra toppings. I added cubes of mango 🥭 to my salsa which evokes Australian #summer feels & pairs perfectly with some fresh coriander.

The #salsaverde recipe comes from a cooking class I did a few years back in Puerto Escondido & is absolutely delish (have it with some corn chips for snack). Have with a cerveza in the sunshine ☀️ on the beach for a more authentic feel

SALSA VERDE:
5 Tomatillos (available in cans at good grocers)
2 cloves peeled garlic
1/4 white Onion
2 fresh Jalapeños (1 whole & 1 de-seeded)
1/2 tsp of sea salt
1/2 Bunch fresh coriander (separate leaves & stalks)

1. Place all ingredients (except coriander leaves) in a large pot & cover with water
2. Heat on medium - high until change of colour
3. Allow to cool & blend in high speed blender with coriander leaves
4. Taste & adjust if needed
5. Store in glass jar in the fridge up to 1 week

TIP* can store in small batches in the freezer, defrost portions as needed

Mexican Fish Tacos

Steps

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How to make

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Ingredients

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