About the Recipe
Soft fish tacos have to be one of our favourite Mexican midweek meals. Not only are they quick and easy to prepare, but they’re family-friendly. For the best fish taco recipe, choose firm white fish fillets as they hold their shape and have a mild flavour, and opt for corn tortillas as they are more authentic to Mexican cuisine.
Ingredients
For the Tortilla
A packet of Corn Tortillas
For the Guacamole
2 ripe Avocados
Juice 1 Lime
2g Sea Salt
1 tbsp Olive Oil
For the Picco de Gallo
3 Tomatoes, concassed
1 finely chopped Red Onion
1 Red Chilli, finely chopped
10g Tbsp Coriander, finely chopped
1 clove Garlic, finely chopped
1g Sea Salt
2 tbsp Olive Oil
Juice of 1Lime
1 tbsp Tomato Ketchup
For the Goujons
2 Haddock fillets, about 230g. cut into 1 cm strips
50g Plain flour
2 Eggs, beaten
50g Panko breadcrumbs
For the White Sauce
50ml Mayonnaise
30 ml Sour Cream
Juice 1/2 Lime
1 clove Garlic, very finely minced
1.5 g salt
Pinch Cayenne Pepper
Pinch Ground Cumin
Preparation
For the Tortillas
Cook according to packet instructions
For the Guacamole
Mash all ingredients well together, leave some texture
For the Picco de gallo
Mix all ingredients, adjust seasoning
For the Goujons
Coat the Haddock fillets first lightly in Flour
Then dip in to the beaten Egg and fully cover
Finally roll in the Breadcrumbs and then reserve
For the White sauce
Whisk all together to get pouring consistency
Adjust seasoning
To Serve
Deep fry the sole until golden, at a temperature about 170 degrees C
Place Tortillas on serving plates, top with a dollop of Guacamole, then 3 Goujons
Next add 2 Tbsp Pico de gallo
Then a trickle of White Sauce
Finish with a wedge of Lime.