Lime and chilli fish tacos

Kerstin Rodgers' fish tacos are marinated in a spicy chilli mix and served with chilli mayonnaise and white cabbage in corn tortillas Grilled Fish Tacos with Chili-Lime Slaw: mild fish is grilled and paired perfectly with a simple spice rub, crunchy kicked-up coleslaw, and soft, flavorful corn Lime and chilli fish tacos, from Donna Hay’s Fresh and Light book, are quick and easy to make for a fuss free dinner

I love anything Mexican – I love the fresh flavours and I think I may or may not be addicted to lime. I picked up some red snapper the other day in my weekly grocery shop and thought that I would branch out and try a fish taco (because they seem so popular on American food blogs and Pintrest boards).

I thought that I would use soft white tortillas and combine the fish with fresh lime and chilli. Sounding good? Well, what about the addition of a fresh tomato and avocado salsa and some tangy lime mayo? AMAZING!

And what’s more – this dish was on the table in no time … thanks to the fact that the fish takes less than 2 minutes on each slide to cook and you only need to warm the tortillas in the microwave for a minute on HIGH. Move over Jamie Oliver, I just might have created a 10 minute meal!

LIME AND CHILLI FISH TACOS
350 grams of firm white fish (I used red snapper)
1 tablespoon of dried chilli flakes
1 lime (mine was super juicy I had originally purchased two, but only need one)
1 small butter lettuce
1 avocado
1 medium tomato
¼ red onion
3 tablespoons of mayonnaise
½ bunch of coriander
8 small white tortillas
Salt and pepper

Slice the fish into smaller strips, before seasoning with a squeeze of lime juice, chilli flakes, salt and pepper. Preheat a frying pan before searing the fish – it will need approximately 2 minutes each side in a hot pan.

Meanwhile, microwave the tortillas on HIGH for a minute (double check the instructions on the side of the packet). Wash the lettuce. Dice the avocado, tomato and red onion finely before seasoning with lots of lime juice, salt and pepper.

Ramp up the lime punch by adding the remaining lime juice into your store bought mayo. Add finely diced coriander stems, salt and pepper and then stir to combine.

To serve, lay lettuce and coriander leaves on half of an open tortilla, top with fish, a dollop of mayo and a scoop of salsa … fold and then cram into your mouth before the lime drizzles down your hands… YUMMO!

source : http://pinterest.com, http://bbc.co.uk, http://goodfoodweek.blogspot.com

Posted by Hodie J