Whilst I love nothing more than a crispy fried Baja fish taco, this healthy, grilled alternative is one of my summer favourites to share with family & friends. We have plenty of snapper around this time of year so it's my go to fish for tacos, but any firm white flesh fish will work just as well. I urge you to find some good quality corn tortillas, they are the foundation of any great taco (see tips below). The punchy White Lime Sauce is so versatile & a handy recipe to have in your repertoire to amp up any taco, whether it's meat, vegetarian, or fish.
RECIPE BY: Sam Goodwin
MAKES: 12 Tacos
PREPARATION: 20 minutes
COOKING: 10 minutes
INGREDIENTS
- 500g Snapper fillet, skinned, boned & trimmed
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp onion powder
- 2 tbsp Cobram Estate Lemon Infused Extra Virgin Olive Oil
- 12 no. small corn tortillas
- 2 corn cobs, in husk
- ¼ red cabbage, finely shredded
TOMATO SALSA
- 4 red tomatoes
- 1/2 long red chilli, deseeded
- 1 small garlic clove
- 1/2 small red onion
- 10 coriander stalks
WHITE LIME SAUCE
- 1/2 cup sour cream
- 1/2 cup whole egg mayonnaise
- 1 lime, zest & juice
- 1 tsp Tabasco sauce (optional)
HOW
- Preheat oven to 200 degrees.
- For the Tomato Salsa, remove stems from tomatoes. Roast tomatoes and chilli for 10-15 minutes or until beginning to blacken. Add all ingredients to blender. Blitz for 5 seconds, or until chunky salsa consistency. Set aside.
- Cut Snapper fillets into 1cm thick goujons. Place in small bowl with all spices & olive oil, toss gently to combine. Set aside for a minimum of 20 minutes to marinate.
- Meanwhile, for the White Lime Sauce, combine all ingredients in small bowl. Set aside.
- For the charred corn, microwave corn in their husks on high for 5 minutes. Remove from microwave, peel back husks, & char over gas burner or BBQ until blackened on all sides.
- Heat frying pan with 2 tbsp. olive oil until very hot. Sear fish goujons for 30 seconds on one side, and 20 seconds on reverse side.
- To serve, top tortilla with cabbage & charred corn, top with snapper, add tomato salsa & white lime sauce. Garnish with fresh red chilli, coriander leaves, & a squeeze of fresh lime juice.
TIPS
- For the best corn tortillas in the business hit up latortilleria.com.au - seriously world class for an affordable price, & they ship to your door!
- If you can't get your hands on snapper fillets then substitute with any firm white flesh fish - flathead or ling in Australia, cod or haddock if you're in the UK.
- If you can't get lemon infused olive oil, any good quality olive oil will suffice.
- The longer you can marinate the fish for the better. Anywhere between 20 minutes and two hours is ideal.