Speedy Suppers: Fish Tacos
Having one of those days (weeks?) when ‘make dinner’ is just one of 8 million things on your to-do list? Totally run out of ideas? Yup, us too.
But help is at hand, as we turn to some old favourites to inspire us with a nifty new dish (because there’s only so much pasta and pesto a
girl family can eat).
Craving a speedy but tasty dish where everyone can dig in and help themselves? How about Thomasina Miers’ fish tacos for a Friday night feast? Try saying that after a glass or two of vino. My kids are obsessed with tacos, they can’t believe that they are encouraged to get their hands dirty and make their own, any way they want.
Fish Tacos (serves 4-6, takes 20 minutes)
For the tacos
600g line-caught cod, monkfish or other firm fish
100g creme fraiche
2tbsp extra virgin olive oil
2 limes, quartered
8-12 corn or corn and flour tortillas (2-3 per person)
150g grated cheddar
Tomato salsa (shop-bought is fine)
For the guacamole
1/2 red chilli, finely chopped
1/2 red onion, finely chopped
1 small garlic clove
3 ripe Hass avocados
1 very ripe tomato, chopped
Juice of 1-2 limes
Small handful chopped coriander leaves
Salt to taste
1/ Make the guacamole. Put one-quarter of the onion, the garlic, the chilli and salt in a pestle and mortar and mash to a rough paste. Scoop the avocado flesh out into a bowl and add the onion-y paste. Mash with a fork, adding lime juice, the rest of the onion, coriander and tomato. Season to taste. [Ed’s note: if you’re in a rush, you could always buy the guac – we won’t tell Thomasina if you don’t.]
2/ Season the fish and fry in olive oil over a medium heat for a few minutes each side until cooked through. Squeeze over some lime juice, break into chunks and put in a bowl.
3/ Heat tortillas in the microwave or a dry frying pan, and put them on the table wrapped in a tea towel to keep them warm. Put the grated cheese, salsa and lettuce in bowls, alongside the guac. Mix the mayo and creme fraiche together and put that in another bowl. Get everyone to grab a tortilla and get stuck in.
Recipe from Home Cook by Thomasina Miers, £17