Fish tacos are gorgeous. Take this recipe and spread it wide! We've been inspired by mackerel, homemade mayonnaise and the whole tex-mex movement.
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¼ red cabbage
2 egg yolks
8 flour tortillas
1 pinch cayenne powder
4 mackerel fillets
1 fresh red chilli, deseeded
200 ml rapeseed oil
4 glugs olive oil
1 handful coriander, finely chopped
2 cod fillets
1 splash smoked Tabasco sauce
1 tsp smoked paprika
1 bowl flour
3 knobs butter
1 tbsp dark brown sugar
1 red onion, peeled
1 handful baby spinach
1 handful fresh mint, finely chopped
Prep The Veg
Slice the red onion and red cabbage as thinly as possible.
Dice the tomatoes, avocado, pineapple and chilli.
Toss the tomatoes with oil and coriander, then mix the pineapple with oil, chilli and a bit of coriander.
Whisk the egg yolks and start drizzling in the oil and little at a time.
Stir through the smoked tabasco once the mayo has thickened along with the paprika and cayenne pepper.
Soften The Cabbage
Heat a sauce pan with a glug of oil.
Chuck the cabbage into the pan with the zest and juice of the orange and the zest of the lime along with the brown sugar and a pinch of salt.
Let it soften for 5 minutes before removing from the heat.
Preheat The Oven
Preheat the oven to 180ºC.
Fry The Mackerel
Heat a frying pan and drizzle in some oil.
Flour the mackerel then place them skin side down in the pan.
Fry over a medium heat for a few minutes, until the skin turns golden brown and crisps up.
Flip the fish, chuck in some butter and cook for another minute until it's just cooked.
Squeeze over some lemon juice.
Season & Bake The Cod
Season the cod with a little salt and pepper and place on a baking tray, skin side down and bake for 10-15 minutes.
Toast The Tortillas
Grab another dry frying pan and heat it up.
Toast the tortillas until they start to blacken.
Flake Fish & Serve
Flake all the fillets of cooked fish.
Pack the fish into the tacos along with whatever fillings and herbs you'd like, fold them in half and enjoy!
Makes 8 tacos