This recipe is based on The Londoner’s Epic Fish Tacos. The hubby doesn’t love cilantro so I’m omitting half of it. And the rest is altered based on what we normally buy and what we currently have in the fridge courtesy of Costco, as well as how lazy I am. The hubby and I loved it, but I apologise in advance to all Mexicans everywhere that I may be offending with this recipe haha.
This was enough for us with a little guac left over to finish with some pita chips. We weren’t too hungry to begin with, but one taco is the size of a small burrito so you should be good.
For the fish:
- 3-4 White fish fillets
- 1 Large garlic clove
- Olive oil
- Salt & pepper
For the guacamole:
- 1 Avocado
- Handful of grape tomatoes
- Some cilantro
- Some onion
- Juice of 1/4 of a lime or lemon
- Salt & pepper
For the mayo:
- Mayo
- 1 Clove garlic, minced
- Sriracha to taste
- A dash of salt to taste
For the taco:
- 3-4 Tortillas
- Spinach
- Extra lime / lemon for serving (optional)
Instructions:
Step 1 – prep the fish.
Pat your fish dry with paper towels.
Crush up your garlic and toss it on a plate with salt & pepper and olive oil. You want enough olive oil to cover your fish and then a little extra, but not so much that you drown your fish.
Mix together well, then cover both sides your fish with the mix, massaging the marinade onto your fish before leaving it on the plate to marinade further while you make your guac.
Step 2 – make the guacamole.
Small dice your grape tomatoes and onion (you don’t need too much), finely chop your cilantro.
Combine together in a bowl with your avocado, using a fork to mash your avocado into chunks in the process.
Squeeze in the juice of 1/4 lime and then season with salt (I didn’t add pepper but you can).
Mix well and put to one side.
Step 3 – make the mayo.
Just combine your mayo ingredients and voila!
If you have someone to help you cook, you can skip to the next step while your sous chef makes your mayo for you :)
Step 4 – fry the fish.
Heat up your non-stick pan, then put in your fish and fry on medium heat.
Pour the rest of your marinade onto your fish so you don’t waste any of that olive oil and garlic.
Fry for about 4mins on each side, or until the outside has a nice golden-brown crust and the inside is cooked through.
Personally, I let my fish cook until the edges turn white, meaning it was definitely cooked through on one side, then let it cook a little longer to give it a nice crust before flipping it over. After I flipped my fish over and let it cook a little more, I cut it down the middle with my spatula. When it broke easily from stabbing it with my spatula, I just let it brown a little longer and took it off the heat.
Step 5 – heat the tortilla.
While the fish cooks, heat up your tortillas.
I folded mine in half and wrapped it well inside foil and just put it in the toaster oven at ~285°F for 5-6mins. They came out perfectly warm and soft throughout.
Step 6 – build the tacos
Top a warm tortilla with spinach, then add your fried fish (including any fond that’s left in the pan), top with guac and drizzle on your sriracha mayo. If you like, squeeze more lime juice over the top.
You can also have it low-carb by omitting the tortillas entirely.
Enjoy!