The word ‘taco’ literally translates to ‘plug’ or ‘wad’ a small hole, it also translates to ‘light lunch’ in Mexican Spanish.  It predate the Europeans in Mexico and were discovered to be the food of choice by the indigenous folk in the Valley of Mexico.  Ensenada, Mexico is said to be the birthplace of the fish taco.

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INGREDIENTS

white fish

oregano

chilli powder

chilli

olive oil

wraps

baby cabbage

coriander

lime

avocado

garlic

tomato

spring onion

sea salt and ground black pepper to taste

METHOD

Prepare all your ingredients.

Dust your fish with the chilli powder, sprinkle with oregano and salt; drizzle with olive oil.

Panfry your fish over medium-high heat until just cooked.  Transfer to a platter.

For the smashed avocado;  add the avocado, lime juice, garlic, salt and pepper to a mixing bowl and smash together.

For the tomato salsa; finely chopped the tomatoes, spring onion and chilli; season to taste.

Flake the fish and wrap them in warmed wraps, adding the cabbage, avocado, tomato salsa, coriander and a squeeze of lime.

 

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