Page title and description

Fish
Fish Tacos and Summer Salad with Salsa and Soured Cream
Ingredients
- 300g diced pollock
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp sweet smoked paprika
- ½ tsp chilli powder
- olive oil
- 1 lime
- ½ tbsp brown sugar
- ½ cucumber
- ½ red onion, finely diced
- 1 garlic clove, finely chopped
- 3 tomatoes, roughly chopped
- 1 red chilli, finely chopped
- small bunch of coriander, chopped
- 40g salad leaves
- 4 corn tortillas
- 150g soured cream
Method
Prep time:
15 min
PT15M
Cooking time:
10 min
PT10M
-
Step 1
Season the fish with salt and pepper. In a shallow bowl, mix the spices with 2 tablespoons of oil. Place the fish in the marinade. Turn it to coat with the mixture. Leave to one side while you continue. -
Step 2
Juice half the lime. Mix the juice with the sugar. Cut the cucumber lengthways, remove the soft, seedy core with the tip of a teaspoon and discard. Slice into ½-cm pieces at an angle. In a shallow bowl, mix the onion and cucumber with the sweetened lime juice and a good pinch of salt. Leave to macerate while you continue. -
Step 3
To make a quick salsa, mix the garlic, tomatoes and chilli with the coriander. Add 1 tablespoon of oil, season with salt and mix together well. -
Step 4
Heat 2 tablespoons of oil in a frying pan. When the oil is shimmering hot, add the fish and all of the marinade. Fry on a medium-high heat for 3 minutes until cooked through. Finish with a squeeze of lime. -
Step 5
Meanwhile, turn your grill on to a medium-high heat. Toss the salad leaves with the cucumber, onion and sweetened lime juice to complete the salad. -
Step 6
Slide 4 tortillas under the grill, until warm but still pliable. Wedge some salad, a blob of soured cream and some salsa into the tortillas. Pile the fish in and fold them over to make a taco. Serve with any leftover salad on the side.