Nicky's Kitchen SanctuaryMorro Bay Fish Tacos
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Ingredients
Serves 4- 1 small clove garlic (peeled and minced)
- 1 clove garlic (peeled and roughly sliced)
- 1 tbsp olive oil
- 1/2 a red onion (peeled and sliced)
- 1/2 of a sweetheart cabbage (sliced thinly)
- 10 fresh basil leaves
- 2 packed cups of fresh coriander
- 2 tbsp chopped coriander
- 5 spring onions/scallions (roughly chopped)
- 8 cherry tomatoes (sliced into quarters)
- handful of fresh coriander
- juice of ½ a lime
- juice of ¼ of a lime
- Lime wedges
- 2 tsp fish sauce
- ½ a cup of grated cheddar cheese
- 4 tbsp double/heavy cream
- 4 tbsp soured cream
- 1 red chilli (sliced)
- 2 green chillies (roughly chopped)
- 2 tbsp unsalted butter
- 4 soft white tortillas (or flatbreads)
- Good pinch of salt
- pinch of salt and pepper
- 4 seabass fillets – with the skin on (or swap for your favourite white fish)
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Steps
- Step 1
Make the crema first by mixing the soured cream and double/heavy cream in a small bowl, then add in the rest of the ingredients and mix. Test and add a little more salt if needed. Cover with clingfilm and refrigerate until needed (you can make this a few hours ahead).
- Step 2
Make the salsa verde by placing the coriander, basil, spring onions/scallions, chilies, and garlic in a food chopper/blender. Give it a couple of quick pulses until the garlic has been thoroughly chopped. Add in the fish sauce, lime juice, salt, and pepper, and give another quick pulse. Have a taste, it should be fresh, a bit salty, and very hot. Add a little more lime and/or salt if needed. Spoon the salsa verde into a bowl, cover with clingfilm, and refrigerated until needed (you can make this a few hours ahead).
- Step 3
When you’re ready to prepare the fish tacos, wrap the tortillas in some foil (with a piece of foil in between each tortilla to stop them sticking together) and place in the oven on very low.
- Step 4
Heat the butter and oil in a large frying pan. Sprinkle the fish fillets with a pinch of salt and pepper and place in the frying pan skin side down. Cook on a medium heat for 2-3 minutes, until the skin starts to brown and then turn over and cook for a further 2 minutes. At this point you can peel the skin off the fish. I like to leave the skin on during cooking as it keeps the fish moist and tender.
- Step 5
Turn the heat off and leave the fish in the pan.
- Step 6
Take the tortillas out of the oven and place on a plate. Break up the fish and distribute between the tortillas. Top with the cabbage, red onion, tomatoes and finally the cheese. Drizzle a little of the crema and salsa verde on top, then sprinkle on a little chopped coriander and some chopped red chillies.
- Step 7
Serve with extra crema, salsa and wedges of lime.
Interactive, hands-free timers are available in the Supper app.
Make the crema first by mixing the soured cream and double/heavy cream in a small bowl, then add in the rest of the ingredients and mix. Test and add a little more salt if needed. Cover with clingfilm and refrigerate until needed (you can make this a few hours ahead).
Source: Nicky's Kitchen Sanctuary
