Fish Tacos

Fish Tacos

Fish tacos in Zanzibar? Not what I expected. A very delicious one at that. That’s right, I had my first fish tacos in Zanzibar at the famous Freddie Mercury’s Bar & Restaurant. Healthy, fresh, light and full of flavour. It was the perfect choice on a hot Sunday afternoon.

I’ve always taken interest in Mexican cuisine but authentic Mexican food is hard to find. What most of us are familiar with is the Tex Mex version. Dry taco shells filled with minced beef, beans, sour cream and loaded with lots of cheese. I much prefer soft tacos, freshly made tortillas stuffed with beautiful fresh ingredients. When I think of Mexican food, ingredients like fragrant coriander, crunchy corn, fresh lime, plump tomatoes, creamy avocados and mouth watering jalapenos immediately comes to mind. Wonderful flavours that I absolutely love.

For my fish tacos, I wanted to change things up a little. Mango and cucumber salsa with dill and lemon yoghurt over tomato salsa & sour cream. This pairing compliments the fish, pickled jalapeno and rocket leaves. For my next batch I will substitute the iceberg lettuce with red cabbage for that extra flavour and texture. I guess there are various interpretations of fish tacos but I am very pleased with mine. This fish taco really floats my boat. Hook, line and sinker.

Fish Tacos

For the fish.
What you’ll need:
800g Snapper or Tilapia fillets
2Tsp Cayenne Pepper
2Tsp Cumin Powder
2Tsp Garlic Powder
1Tsp Paprika
1Tsp Honey
1Tbs Olive Oil
1Tbs Lemon Juice
Salt & Pepper

Here’s how:
Mix all the ingredients together in a medium bowl and coat fish with the marinade.
Set aside.
When all other components are ready, heat up olive oil in a pan.
Pan fry fish over medium heat for 3-4 minutes on each side.
Remove from pan and let it rest for a couple of minutes.
Flake it into small pieces with a fork.

Tortilla

Flour Tortilla
What you’ll need:
2Cups of Whole Wheat Flour or Plain Flour
1/2Tsp Salt
1/4Cup Sunflower Oil
1Tsp Baking Powder
1/2-3/4Cup Warm Water or Fresh Milk

Here’s how:
Sift flour, salt & baking powder into a large bowl.
Pour in the sunflower oil and mix with your hands.
Gradually pour in the warm water or milk.
Mix the liquid into the flour until dough becomes sticky and elastic.
Wrap in plastic and rest for 30 minutes.
Divide the dough into 6-8 balls, cover with damp cloth.
Flour your work surface and roll out each ball of dough.
Trim off the sides to make a round shape.

Heat up a griddle pan or a non-stick pan.
Cook the tortilla for 30 seconds on each side or until few brown spots form on both sides.
Do not overcook, or it will get hard.
Remove from pan and keep warm under a tea-towel until all the tortillas are cooked.

Note: I have made ones with whole wheat flour with milk which I preferred to plain flour with warm water.

Dill & Lemon Yoghurt

Dill and Lemon Yoghurt
What you’ll need:
3/4Cup Plain Natural Yoghurt or Greek Yoghurt
1-2Tbs Dill – Chopped
Zest from 1 Lemon
Salt & Pepper

Here’s how:
Mix all the ingredients in a small bowl.
Season to taste.

Note: Can be made a day ahead and refrigerated.

Mango Salsa Get Recipe Here

Garnish:
Red Cabbage, Cabbage or Iceberg Lettuce – Shredded
Rocket or Arugula
Pickled Jalapeno – Sliced

The fun part
Place the lettuce or cabbage and rocket leaves on the tortilla.
Spread the mango salsa then the yoghurt, followed with the fish.
Finally top it with the pickled jalapeno.
Serve it immediately.

© myhiddenkitchen 2011-2015 Unauthorized use and/or duplication of this material without express and written permission from myhiddenkitchen’s author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to myhiddenkitchen with appropriate and specific direction to the original content.

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About myhiddenkitchen

Discover the hidden kitchen within you.
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