Tacos are everywhere in Mexico, from street stands to restaurants – they’re a quick snack as well as a full meal. Fish tacos are generally deep fried in batter, so we combined our recipe with the marinade for tacos al pastor and shallow fried the fish to make it a little(!) healthier.
The salsa is a great addition to tacos, but also works well on the side of pulled pork or on top of guacamole and nachos. You can make it as spicy as you like!
The main ingredient in the marinade for an authentic Mexican flavour is Achiote paste. It’s made from annato seeds which are known for their bright red colour and are used in tribal war paints. They are mixed with various spices and made into a paste. We found the achiote in our local chilli shop but you can also buy it online – the El Yucateco brand comes in a bright yellow box.
500g skinned and boneless cod – (you can use any fish really, we love this atlantic cod as it holds together well and has a thick, meaty texture)
6-8 Taco-sized tortillas
1.5 tbsp achiote paste
1 tbsp chilli powder
1/2 tbsp garlic powder
1/2 tbsp oregano
1/2 tbsp cumin
1/2 tbsp salt
1/2 tbsp pepper
100ml white wine vinegar
250ml pineapple juice
1 small onion – (we used 2 banana shallots as they are smaller and have a sweeter taste but either is fine)
5 fresh chillis – (we used birdseyes as we couldn’t find fresh habaneros – they are still very hot so if you don’t like it too spicy just use one)
15 pieces tinned pineapple
Bunch of coriander
Salt to taste
1. First prepare the marinade for the fish. Combine all of the ingredients in a bowl and whisk until the paste has dissolved.
2. Cut the fish into 3cm chunks
3. Place the fish in the bowl with the marinade, stir to combine and refrigerate for 2 hours.
4. Now to make the salsa. Finely chop all of the ingredients and add the juice of half a lime and salt to taste. Add 1 tbsp of water.
5. When you’re ready to cook the fish, lightly coat it in flour and fry gently on a medium heat for 5-8 minutes, depending on how thick the pieces are. The fish should start to turn crispy and fall apart.
6. The tortillas only take around 20 seconds in the microwave and you’re ready to assemble your fish tacos! Finish off with some avocado slices and another splash of freshly squeezed lime.
What are your favourite taco fillings? Do you have any taco tips? Let us know in the comments below!