Fish Taco’s with Koriander & Lime Coleslaw and Chipotle-lime yoghurt sauce.
I really wanted to make my own corn tortillas, but it turned out I didn’t have the right flour, you need masa harina, but I only had corn flour, which just makes it crumbly. I managed to make some in the end by adding flour but it was all very sticky and a lot of work. Maybe next time I’ll buy some pre-made 😉 nevertheless they were pretty tasty.
The fish I dipped in eggwash and coated in spiced up toasted panko breadcrumbs, after which I roasted them for 10 minutes at 190 C.
For the coleslaw I blended yoghurt with lime juice, koriander, fresh garlic, spring onion, cumin powder, pepper, salt and a pinch of sugar. This I mixed with the shredded cabbage to make a coleslaw.
For the sauce I blitzed yoghurt with chipotle Chillies, lime juice, a pinch of sugar and seasalt.
All that’s left to do is assemble in this order: taco, coleslaw, fish, avocado, red onion and a drizzle of sauce. Oh, and don’t forget the Aji Lemon Chili, really tasty and tangy fresh chilli from our balcony. Thanks @jonz_amsterdam for the chilli plant!
Inspired by recipes from @gimmesomeoven
Fish Taco’s with Koriander-Lime Coleslaw & Chipotle-Lime yoghurt sauce
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Loading...Ingredients
- Corn Tortillas
- 1.5 cups fine yellow corn flour
- 1 cup white wheat flour*
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 3/4 cup warm water
- skillet /griddle
- 2 waxed paper sheets
- * the wheat flour helps in keeping the fine corn flour together and easier to work with*
- Creamy Chipotle Sauce
- 1/2 cup plain yogurt
- 1 tsp chipotle chili flakes
- 1 tablespoon lime juice
- 1 tsp sugar
- Pepper & Salt to taste
- Fish:
- 1 cup panko breadcrumbs
- 2 tsp chili or cayenne powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
- 1 egg, whisked
- 500 g firm white fish, such as cod or halibut, cut into 2-inch pieces
- Koriander & Lime Coleslaw
- 1 cup plain yoghurt
- Handful fresh koriander
- Juice from 1 lime, more to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly-cracked black pepper
- 2 spring onions
- 2 garlic cloves
- 1 bag coleslaw mix (±250 g)
- Toppings
- 2 fresh avocados, peeled, pitted and sliced
- 1 red onion, sliced
Instructions
Corn Tortillas
In a bowl combine both flours and salt, until well combined.
Next add a little of the water and the vegetable oil.
Start kneading and combining the dough, gradually adding the rest of the water until the dough stops sticking to your hands.
You may need to use either more flour or water to get the balance right. You want a smooth dough that isn’t too dry.
Warm the skillet over medium heat.
Make the dough into small golf ball sized balls, you'll get ± 10-12 balls.
Take one ball and cover the rest with a kitchen towel, to keep them moist.
If the balls start to dry out as you are rolling the others out, add a drop or two of water to re moisten.
Take your waxed paper and place a dough ball between them.
Using a rolling pin roll out the ball to ± 3mm thick (or use a tortilla press if you have one.
Creamy Chipotle sauce
Just mix all the ingredients 😉
Fish
Preheat the oven to 190°C.
If you have the time and feel like it, toast the panko crumbs in a frying pan until golden brown. But this is optional
Transfer the panko to bowl, and mix in chili powder, garlic powder, cumin, salt, pepper.
Set up an assembly line with the (1) fish, (2) well whisked egg, (3) panko mixture and (4) parchment-covered baking tray.
Dip a piece of fish in the egg so that it is coated on all sides.
Transfer the fish to the panko mixture and gently press it on so that the fish is coated on all sides.
Transfer the fish to the baking sheet.
Repeat with the rest of the fish.
Bake the fish for 10 minutes, or until it is cooked through and flakes easily with a fork.
Transfer fish to a plate, then use a fork to roughly flake the fish into smaller pieces.
Koriander & Lime Coleslaw
Combine the Greek yogurt, cilantro, lime juice, cumin, salt, black pepper, green onions, garlic in a blender or food processor until the mixture is combined.
Place the coleslaw mix in a large mixing bowl and toss with the sauce.
Season with extra pepper and/or lime juice if needed.
This will keep for upto 24 hours in the fridge
To Assemble The Tacos
Fill a tortilla with a few spoonfuls of the slaw, followed by the fish, and the toppings.
Drizzle with the chipotle sauce and serve immediately.
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