Fish Tacos
Ingredients
- 600 gAtlantic cod (in strips)
- 8 pcSoft tortilla (for filling), made from corn (warmed)
- 200 gWhite cabbage (finely shredded)
- 1 pcRed onion (finely diced)
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (in wedges)
- 150 gPlain Greek yogurt
- 2 tbspJapanese mayo
- 1 pcHot chili pepper (chopped)
- 1 pcFresh cilantro (leaves picked)
- 1 tspCumin ground
- 1 tspSmoked paprika
- 2 tbspSunflower oil
- 1 pinchGray sea salt
- 8 pcCorn tortilla (warm in a pan)
Method
Pearly, melting fish seared in a pan, nestled in a soft tortilla with crunchy cabbage. The sharp lime acidity cuts through the richness of the creamy sauce.
- 1
Cut the cod into 2 cm strips. The flesh should be firm under the knife. In a bowl, coat the pieces with cumin, smoked paprika, and a pinch of grey sea salt.
- 2
Thinly slice the white cabbage and red onion. They should remain crunchy but be flexible enough to fold into the tortilla.
- 3
Mix the Greek yogurt, Japanese mayonnaise, chopped chili, and the juice of one lime. The sauce should be smooth and coat the back of a spoon.
- 4
Heat the sunflower oil in a hot pan. Sear the fish for 2 minutes per side. The flesh is ready when it becomes opaque and flakes easily with a fork.
- 5
Heat the corn tortillas in a dry pan. Add the cabbage, warm fish, a generous spoonful of sauce, and finish with chopped fresh cilantro.
Frequently asked questions
How do you get this dish right?
- Do not overcook the fish; it must remain juicy in the center.
- Squeeze the lime at the very last moment to preserve the freshness of the aromas.
How long does this dish keep?
Eat immediately. The fish does not reheat well without losing its texture.
