Tacos are a great family meal and a quick and fun meal for casual
entertaining – I like to set everything out and allow diners to
assemble their own. If serving, when entertaining I often serve a
selection of salsas.
Fish Tacos with Red Capsicum Salsa
500g firm white fish fillets, cut into large pieces
1 tsp ground cumin
1 tbsp fresh lemon juice
1 tbsp chopped fresh coriander
½ cup natural yogurt or sour cream
8 flour or corn tortillas, or crisp taco shells, warmed
1 soft leaf lettuce, separated in leaves
RED CAPSICUM SALSA
1 small red onion, chopped
1 clove garlic, chopped
1 jalapeno pepper, seeded (optional), chopped
2 medium red capsicums, seeded, chopped
2 tbsp chopped fresh coriander
2 tbsp fresh lemon juice
1 tbsp olive oil
sea salt and freshly ground black pepper
1 For salsa, place onion, garlic and chilli in a food processor and process to mince. Remove to a bowl. Add red capsicums and process to roughly chop. Add to bowl with onion mixture. Stir in
coriander, lemon juice and oil. Season to taste with salt and pepper.
2 Toss fish with ground cumin and a good grind of salt. Heat a frying pan over a medium-high heat, add a little oil and swirl to coat base of pan. Add fish and cook, tossing occasionally, for 4-5 minutes or until flesh flakes when tested with a fork. Add lemon juice and
coriander and toss to combine.
3 To serve, place fish, salsa and yogurt or sour cream in
separate bowls and arrange on a large serving platter with lettuce leaves and warmed tortillas and allow diners to assemble their own tacos.
Happy cooking and eating.
Recipe by Rachel Blackmore
Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?
Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.
[email-subscribers namefield=”YES” desc=”” group=”Public”]