Soft shell taco’s are just too good, essential elements are having both fresh fish and fresh tortillas, and from there the rest can be chopped and changed to suit what you have in the fridge.
This week I scored some bright sweet corn straight off the van from Meredith Home Farm,and thought i’d make a salsa with it to go with my fish taco’s. The hardest part about this whole meal is making the mayonnaise, this recipe is super quick and not labour intensive at all – 15min max!
What I’ve used: Serves 4
12 soft tortilla
coriander mayonnaise*, see recipe
500g white fish, I use pink ling, cut into strips
1/4 plain flour
salt and pepper
4 corn cobs, cooked
1 lebanese cucumber, diced
coriander, handful of whole leaves
chilli, finely diced
juice of 1 lime
1. Get some water on the boil asap, while you get your corn ready. Steam your corn until juicy and bright yellow. Then prepare the cucumber, chilli, coriander and lime for the salsa.
2. Cut the fish into thick ribbons and dust with flour, salt and pepper.Then heat some sunflower oil in a pan and fry the fish until golden brown.
3. While the fish is cooking the corn should be ready, so take them out and run under cold water briefly so you can handle it, then take a knife and cut the kernels off the cob. Now you can mix the final ingredient into the salsa, taste it and make sure the ratio’s are good for you. more chilli? a bit of salt? ect…
4. When the fish is cooked move to a paper towel, then you can start putting your taco’s together 🙂
A handful of salsa, a few pieces of the tender fish and a dollop of coriander mayo – finish with a spritz of fresh lime and your done 🙂
PS: having just devoured my taco’s I’m thinking that making lime juice and chilli mayo would also go really well if you like spice, I could have done with more heat and ended up slicing some chilli after my first mouthful, but it depends on you xxx