grahamsthefamilydairyFish Tacos with Sour Cream & Cheese by @threesistersbake
Fish 3 fillets of sustainable white fish- haddock, cod, coley 4 tspn Cajun seasoning 1 lime zest and juice ½ tsp coconut oil
Salsa 2 vine tomatoes, deseeded and diced ½ red onion very finely sliced 1 lime zest and juice 25g chopped coriander 1 tspn soft brown sugar Malden salt to taste
Topping ¼ iceberg lettuce, roughly chopped 4 tbspn Graham’s Dairy natural yoghurt 100g Graham’s Dairy mature or extra mature cheddar, grated 2 avocado, chopped in to 1cm chunks.
To Serve 8 mini flour tortillas or taco shells 1 lime to serve
Combine all the salsa ingredients ahead of time and set aside to let the flavours come together and deepen. Preheat oven to 100 degrees.
Cover the top of each fish fillet with a good layer of the Cajun spices.
Heat a frying pan over a medium to high heat and brush over with the coconut oil. When the pan is hot, add the fish, unseasoned side down. Fry for 3 minutes, then turn to seasoned side. Fry for a further 4 minutes. Fish should be just cooked through and the seasoned side beginning to blacken nicely.
While the fish is frying, put the tortillas or taco shells in the oven to warm gently.
Remove fish from pan allow to cool slightly, then slice in to ½ cm strips.
Load each tortilla or taco shell with iceberg lettuce, avocado pieces, salsa, cooked fish, drizzle of yogurt and sprinkling of cheddar. Serve with wedges of lime.
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