Shopping list for two
250g of cod fillets
2 limes
1 red chilli
50 ml of olive oil
12 cherry tomatoes
1 red onion
20g of coriander
1 avocado
sea salt to taste
¼ red cabbage
taco shells
Tacos with fish are not as traditional as those with minced meat, but we like them very much. It is fine to make the preparations in the afternoon, then at dinner time they are quickly ready to eat.
How to make Fish tacos
Start by marinating the fish
Stir the olive oil and the juice of ½ a lime until combined.
Chop half the red chilli in tiny pieces then add it to the bowl.
Cut the cod in sturdy chunks then coat them in the marinade.
Cover the bowl in cling film and allow the fish to marinate.
Place the bowl with fish in the fridge for minimal 30 minutes. Meanwhile slice the red cabbage finely and make the tomato salsa
Sprinkle a little salt on the cabbage and let it soften in minimal 15 minutes.
Juice half the lime, dice the onion and the tomatoes then chop the coriander.
Mix all together with the lime juice and season with salt to taste.
Make the guacamole
Scoop out the avocado then put it in the blender.
Add lime juice and sea salt to taste then pulse it shortly.
Spoon the guacamole into a dish.
Toast the tacos according to the instructions on the package.
Fry the fish in a splash of olive oil light brown.
Fill the tacos with cabbage, salsa and fish then sprinkle on coriander.
Serve the tacos with the guacamole on the side and enjoy!