I always forget how good, healthy, and easy fish tacos are until I make them and vow to make them more often. They're adaptable to any type of not-too-expensive fish you can use any kind of white fish fillet, like sole, snapper, catfish, or tilapia.
Ingredients
- 1 large Dover sole, filleted into 4 fillets, no skin
- 100g flour
- 150mls milk
- For the Sauce
- 4 tbsp any oil
- 8 spring onions sliced thinly on the diagonal
- 2 cloves garlic, finely chopped
- ½ small cucumber, very small dice, 1/2cm
- 50g unsalted butter
- 2 tbsp any oil
- For the Build
- 4 heads Little Gem lettuce or similar hard lettuce such as Romaine or Cos
- 50g fresh rocket leaves
- 200g mayo
- 4 tbsp chopped fresh coriander
- squeeze lime juice
- 2 tbsp Siracha sauce
- 8 soft tortillas
Method
- Heat the oil then add the onions and garlic and soften for 5 minutes, then add the cucumber and cook for a further 5 minutes. Then remove the pan from the stove.
- Meanwhile cut the fillets into 2 or 3 pieces, then dust in flour, milk the flour again.
- Heat the butter and oil until foaming add the sole pieces and gently sauté for a minute or so the flip over for a further 2 minutes, do not overcook.
- Lay out a tortilla add the onion mix and a little lettuce and rocket. Then add a squeeze of mayo, the top with a couple of pieces of fish.
- Add a little Sriracha sauce fold up and eat.
