Lime Coriander Fish TacosYum
It starts with a marinade. A spicy, herby, fresh marinade, packed full of garlic, citrus, coriander and spices.
It picks up speed with the toppings – fresh chunky guacamole, cheesy refried beans, crunchy lettuce, and spicy salsa.
It culminates with fresh cod, marinated for hours, grilled to perfection.
It’s good food.
I love Mexican food. I’m not talking fast food here. I’m talking fresh herbs and big flavours that really pack a punch. It makes for great party food too. Everyone can gather around the table, and customise their own meals based on what they like/don’t like. Easy for everyone!
And anyone who’s had to feed a crowd will understand how tough it can be to cater for everyone.
Anyone who’s anyone knows that tacos need to be served with some ice cold beers, with optional hot sauce for those who like more of a kick. But here’s what else I added on the side:
Spicy sautéed bell peppers – just toss some thinly sliced bell peppers (a variety of colours is best) with a teaspoon of smoked paprika and a 1/2 teaspoon of cumin, season with salt and pepper, and sautée with a tbsp of olive oil until soft.
Cheesy refried beans – Ok I cheated here. I use a tin of refried beans, grate a little cheese over the top and microwave until they’re hot through. Then just stir to combine the melted cheese with the beans, and you’re ready to go!
Classic Pico de Gallo – There’s already a recipe for this on the site, you lucky ducks!
Guacamole is essential – must mash some ripe guacamole and season with salt, pepper, and lime juice. For some extra flair, add some finely chopped coriander and tomato.
The last additions – some crunchy shredded lettuce, and a mature grated cheddar. Naturally, essentials of any Mexican dish!
All in all, these bad boys made for some great eating – perfect for even the fussiest of eaters, and totally customisable. The Irish will never be able to do Mexican as good as the original, but we give it a good shot!
- 4 cloves of garlic
- A large handful of coriander
- 1 tsp smoked paprika
- 1 tsp cumin
- Sea Salt
- Black Pepper
- 4 tbsp olive oil
- Juice of a lime
- 2 large fillets of Cod (or another white, flaky fish), sustainably sourced.
- 8 taco shells (corn or flour)
- In a mortar and pestle, grind up all the marinade ingredients together into a paste.
- Lay out the fish fillets and cover in the marinade.
- Cover and leave the fish to marinade for a minimum of 2 hours, or up to 8 hours.
- When you're ready to cook the fish, place an oven-safe griddle pan over a medium high heat. Preheat a grill to 180C/350F.
- Place the fish on the griddle, skin side down, and griddle for around 5 minutes, or until the fish is 2/3 cooked, but raw on top.
- Place the griddle pan under the grill, and grill until the fish is cooked through.
- To serve, flake the fish into a bowl in medium/large chunks, top with some fresh coriander and garnish with lime wedges.
- Serve with the sides of your choice, and a few cold beers!
- As with all tacos, the sides are essential. Just incase you missed it, I've outlined the sides I serve with these tacos in the write-up above!
- Crunchy Fish Tacos - A Cookbook Collection - […] more taco ideas have a look at these Lime Coriander Fish Tacos from Alice from […]