And not a takeaway in sight!
You know that feeling – you’ve been out all day, you’re tired and hungry and you want dinner. NOW.
We’re not big takeaway fans here but I will admit I came very close to picking up the phone and ordering one last night.
Thankfully I hesitated and did a quick audit of what we had on hand. The situation was much better than feared. Fresh haddock in the fridge, avocados and tomatoes in the vegetable basket , taco shells in the pantry.
The result – fast fish tacos for supper – on the table in 10 minutes, Jamie Oliver would be proud of me!
So why not resist the call of the takeaway and try this fast, tasty and healthy supper for yourself?
To make this for two you’ll need:
- 2 fillets of fresh white fish – I used Haddock from my local fishmonger, Bates of Kilmore Quay
- 2 tsp spice mix (I used Oliver Carty’s Cuban Spice Mix – a very handy store cupboard item. And no relation as far as I know!)
- 1/2 tbsp rapeseed oil – Glenfield of course:-)
- 1 fresh green chilli, sliced (remove the seeds if you want to reduce the spice level)
- Cherry tomatoes. spring onions, avocado and limes
- Salad leaves and charred limes to serve
What you do:
- Mix the spices with some oil, rub on the fish. If you have time leave to marinate for 20 minutes.
- Heat your pan , add oil and 2-3 slices of chilli. Add fish to the pan and cook for a minute. I like to transfer the pan to the oven at this point and bake the fish for about fish minutes but if you prefer you can cook the fish fully on the stove top.
- Make you salsa by chopping about 6 cherry tomatoes and 2 spring onions. add in the remaining sliced chilli and season to taste. When I’m in a hurry (and hungry) I chop the avocado straight into the tomato salsa and add some fresh lime juice. If I’m going for a more refined look I’ll make a separate guacamole.
- Crisp your taco shells in the oven.
- Now layer the salad leaves and salsa in the taco shell and top with your beautifully cooked fish and enjoy 🙂
These very tasty tacos have been given the full seal of approval by the Chief Taster especially as I altered the tomato salsa to his taste – he’s picky about his salads so no dressings allowed!
These tacos are great for a kitchen supper with everything in bowls to let your guests make up their own tacos – and a big dish of spicy baked potato wedges on the side.
Happy Cooking!
If you’re interested in learning more ways to cook with fish then why not come along to my ‘Fabulous Fish Class’ on Wednesday 21st October. I’ll be cooking a number of dishes including these tacos, Thai crab cakes, my gourmet fish pie, teroyaki salmon….. The demo takes approx two hours and then everyone sits around tasting all the dishes – and there’s usually a glass of wine 🙂 .
Hey Pesto! 