Easy Street Fish Tacos
|Prep Time:||5 minutes|
|Cook Time:||10 minutes|
Our easy street fish tacos can be made to order in under 15 minutes. Ideal as a takeaway or dine in option, this ‘healthy choice’ fish taco will suit grown ups and kids alike. We use Pacific West’s Hake fillets but these can be interchanged with Pacific West’s Barramundi skinless fillets or Talley’s Hoki fillets.
- 1 ½ cups baby cherry tomatoes, halved or quartered
- 1 fresh jalapeño, sliced
- 1 large shallot, minced
- 1 tablespoon olive oil
- 1 tsp sweet paprika
- ½ medium avocado, sliced
- ½ tsp ground black pepper
- ½ tsp ground cumin
- ½ tsp kosher salt
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh coriander, chopped
- 12 small corn tortillas
- 3 garlic cloves, finely minced
- 3 tbs fresh lime juice
- 6 lime wedges
- Pacific West's Capensis Hake married fillets deep skinned
For the easy street fish tacos
Heat a small skillet with the olive oil over medium heat. Add the shallot, garlic, and jalapeño and sauté until fragrant, about 6 minutes. Stir in the cherry tomatoes and lime juice and cook until the tomatoes have wilted down slightly and the mixture looks like a loose sauce. Remove from heat, add the fresh cilantro, and transfer to a small bowl for serving.
In a small bowl, combine the paprika, cumin, salt, and pepper. Season the fish with the paprika mixture. Heat a large skillet to medium-high heat and sauté the fish for 2 to 3 minutes on each side until cooked through.
To serve, warm 12 tortillas in a skillet or crisp lightly over an open flame, and transfer to plates. Layer a few pieces of the fish onto the tortillas and spoon over the cherry tomato sauce. Top with avocado slices and a few cilantro leaves. Serve the tacos with lime wedges and enjoy immediately.
Wild caught, Caught in the clean cold waters of the south Atlantic, Sustainable MSC certified fisheryVIEW PRODUCT