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Bob's fish tacos

Posted by: Bob Hart | 28 April, 2011 - 1:07 PM
Tacos

IT'S a Mexican dish which took years to catch on, even in California. But it's all the rage there now, and starting to catch on here as well.

The dish is fish tacos - seared slices of fish which have been lightly spiced before cooking, garnished with shredded white cabbage, finely sliced red onion and spring onions, sour cream, a lively tomato salsa and chopped coriander leaves, all wrapped in warm, flour tortillas.

You can use any white fish that you can buy cheaply or, better still, that you can catch. This week, I made some amazing tacos with half a dozen garfish I caught in the bay on Monday. Perfect.

First, fillet your fish and, if necessary, slice thinly. (Garfish fillets almost come that way, but flathead tails need thinning down!) You can make eight tacos with eight small tortillas, which you can warm in a pan, and about 600g of fish. Toss the fish with vegetable oil (canola is fine), lime juice, fresh jalapeno chillies (finely sliced), chopped coriander leaves, salt and pepper. If you like, sprinkle over some chilli powder or a pinch of cayenne pepper, but this is not essential.

Cook the fillets on a hot, oiled, ribbed grill or grill plate. They will only take a few minutes in total. If they break up a bit during cooking, who cares? Divide them between the warm tortillas and garnish with the cabbage, onion, spring onion, a dollop of sour cream, a dollop of salsa and more chopped coriander leaves.

Fold over the tacos and eat in your fingers - ideally with a Mexican beer, or possibly three.

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