Storm the Cassoulet

Fish Tacos with Guacamole

on March 11, 2013

fish tacos

Ingredients:

 For the fish:

4 small filets of white fish, cut into inch wide strips.

1 handful of cilantro

2 cloves garlic

1 lime (juiced)

6 tbsp Olive oil

1 large pinch of sea salt

For the guacamole:

1 avocado

1/4 red onion

1/2 lime (juiced)

1 handful of coriander (cilantro)

6 cherry tomatoes

1 big pinch of sea salt

For the sauce:

2 tbsp mayonnaise

3 tbsp creme freche or sour cream

4 tbsp hot sauce

Additons:

Watercress

Small Tortilla wraps

Method:

Fish marinade:

Use a pestle & mortar to crush up your cilantro, garlic, lime and sea salt. Keep crushing until everything is combined. Add your olive oil, stir and pour over your fish.

Guacamole & Fish:

Use a fork to loosely mash your avocado.  Finely chop your red onion, cilantro & cherry tomatoes, & mix it all together with the lime & the sea salt.

Leave this on the side and start heating your frying pan.  When it starts to smoke, turn it down to a medium heat & add your fish. Don’t add oil, the fish is already covered in it.

Leave it cooking away for a few minutes & make your taco sauce.

 Taco Sauce:

Simply mix together your ingredients until you have an even coloured sauce.

After a couple minutes, flip your fish and cook for the same amount of time on this side.

When you’re done, take the fish out of the pan and scrape down all the bits left behind, as these are full of flavor.

Wrap fish in a tortilla, add guacamole and sauce, watercress if desired.

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