We are back to regular weekly recipes with a big thanks to Jasmin from Sis made This!
Fish Tacos
These make for a fantastic quick, easy and healthy option for lunch and dinner.
Per person proportions
1 tablespoon coconut oil
Fresh white fish x 1 fillet* x size depends on your protein requirements
Lettuce leaves whole* x 4 ‘tacos’/leaves
Mango x 1 cheek
Cucumber x 1 small
Red onion x 1/4
Lime (or lemon if not available) x 1/2
Red or green fresh chilli to taste (remove the seeds if you don’t like it too hot)
Fresh herbs such as Vietnamese mint and Thai basil* x 8 leaves each
Salt to taste
Pepper to tast
Fish sauce (optional)
Heat the coconut oil in frying pan and once melted add your fish fillet and fry until lightly golden brown, Remember that your meat will keep cooking even once off the heat so allow to rest and don’t overcook. Once cool flake into pieces to be sprinkled over salad mix.
While waiting for your fish to cook clean and portion your lettuce option into ‘tacos’. Lay out on a serving platter or plates.
Clean and pick the leaves off your herbs and roughly rip up.
Slice your chilli (deseed depending on chilli strength and heat desired).
Peel and dice the onion, cucumber and mango flesh and mix with the herbs and chilli in a bowl. Squeeze over your lime juice and stir to mix. Taste and season with: salt, pepper and fish sauce to taste.
To eat simply spoon your cucumber mixture evenly into your ‘tacos’ cups and top evenly with the cooked fish. Use sprinkles for extra texture, taste and fancy factor if wanted.
To fancy up it is possible to sprinkle with e.g. fried shallots, white sesame seeds, black sesame seeds, roasted off and broken nuts such (cashew, macadamia, blanched almonds etc).
*this dish is equally tasty cold so cook extra fish and prepare extra salad veg and take for lunch the next day – just keep the dressing separate if fussy about your food losing some of its crisp texture
*I used a baby cos lettuce and used each leaf as my ‘taco’ you could use iceberg or butter just as well
*regular basil or mint or parsley can also be used to add that extra freshness if easier to get hold of, coriander works well too of course – there are two Asian supermarkets on Brunswick street that you can source Asian herbs from
You can use a variety of vegetables. Tomatoes diced, papaya grated, carrot grated, fresh beetroot grated.
If you needed some carbs add some grated sweet potato that has been peeled.
A body in need of a greater fat content, as this is extremely low, could look at adding some melted coconut oil to serve.
This dish is equally tasty cold so cook extra fish and prepare extra salad veg and take for lunch the next day – just keep the dressing separate if fussy about your food losing some of its crisp texture.
Also makes a wonderful entree to any dinner party or starter at a bbq.
Barramundi, Bass, King George whiting, trout and snapper are all good fish to eat and easy to get a hold of. Try the markets for freshest fish and look for plump and glassy eyed specimens for greatest eating pleasure.
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