Fish Tacos with Green Chilli & Jalapeño Salsa
Ingredients
500 gm Angelakis Flathead Fillets
12 Tortillas
Olive Oil
½ Iceberg Lettuce, shredded
1 Bunch Coriander
Lime Wedges
Sour Cream
Taco Spice Mix
1 tsp Chilli Powder (optional)
1 tbls Smoked Paprika
1 tsp Sweet Paprika
1 tsp Sea Salt
1 tbls Onion Powder
1 tsp Garlic Powder
1 tsp Dried Oregano
1 tsp Black Pepper
1 tbls Ground Cumin
Jalapeño Salsa
2 Green Chilli
2 tbls Pickled Jalapeños
2 Spring Onions
2 tbls Olive Oil
Sea Salt
Method
To make the taco spice mix place the chilli powder, paprika, sea salt, onion powder, garlic, oregano, black pepper & ground cumin in a small bowl and mix well to combine.
Cut the fish fillets into thin strips, toss in the taco spice mix and leave to marinate in the fridge for 15 minutes.
Cut the green chilli into small pieces, dice the jalapeños and finely slice the spring onions. Place in a small bowl with a pinch of sea salt & the olive oil, mix well to combine, set aside.
Heat the olive oil in a frypan over a medium heat, fry the fish pieces for a few minutes on each side until cooked, serve with warm tortillas, shredded lettuce, coriander, jalapeño salsa and sour cream, garnish with the lime wedges.