Fish tacos

This is made possible by BBC Foods!

Ingredients

For the quick pickled onion

• 1 small red onion, peeled, halved, and sliced into half moons
• 2 limes, juice only

For the hot sauce

• 125g/4½oz mayonnaise
• 2 tsp gochujang paste, or other hot sauce, to taste

For the corn relish

• 1 x 198g/7oz tin sweetcorn, drained
• 1 fresh red chili, finely diced (de-seed if you don’t like too much heat)
• 3 tbsp chopped fresh coriander
• salt, to taste

For the fish tacos

• 4 skinless fillets of firm white fish, such as hake or haddock (750–900g/1lb10oz-2lb total), from the thicker loin end
• 1 tsp ground cumin
• ½ tsp paprika
• 1 tsp sea salt flakes
• 1 garlic clove, peeled and finely grated or minced
• 2 tbsp regular olive oil
• 8 soft corn tortillas

To serve

• 2 ripe avocados
• 1 lime, juice only, plus 2 limes, cut into wedges
• salad leaves of your choice
• 1–2 tbsp chopped fresh coriander

Method

Before starting this, make sure to Preheat the oven to 220C/200C Fan/Gas 7 for the fish.

1. Begin by preparing the sides for your tacos. Put the red onion slices into a bowl and cover with the lime juice.

   1. Stir with a fork to mix the onion well in the juice.

2. Make the hot sauce by mixing together the mayonnaise and the gochujang paste in a bowl.

   1. Set aside.

3. For the corn relish, put the canned sweetcorn into a bowl. Add the chili to the sweetcorn, along with the chopped coriander and some salt to taste.

   1. Give it all a good stir, and set aside.

4. Cut the fish fillets in half lengthways, so you have long fingers, and arrange them in a shallow roasting tin. Mix together the cumin, paprika, and salt, and sprinkle over the fish fillets.

5. Mix the garlic and the oil in a small bowl. Drizzle the fish with the garlicky oil, and roast in the oven for 10 minutes.

6. Once you’ve taken the fish out, turn off the oven and warm the tortillas in the fading heat.

   1. Meanwhile, peel, stone, and slice the avocados, then spritz with the juice of lime.

7. Arrange the fish on a plate, sprinkle with some chopped fresh coriander, and take it to the table along with the warmed tortillas.

8. Put the bowls of soused, but drained, red onions, the corn relish, hot sauce, and a plate of sliced avocados on the table so that everyone can load their tortillas.

Banner and Image Credit: Teri Virbickis