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Fish tacos


Fish tacos

Ingredients 24
Servings 4-6
Time 15 min

Ingredients

  • 60
    ml
    orange juice
  • 15
    ml
    honey
  • 5
    ml
    ground cinnamon
  • 5
    ml
    paprika
  • 2
    ml
    cayenne pepper
  • salt and freshly ground pepper
  • 500
    g
    hake fillets
  • 1/2
    pineapple, thinly sliced into half moons
  • 1-2
    jalapeño chillies, deseeded and sliced
  • juice of 1 lime
  • 30-45
    ml
    tequila (optional)
  • handful of fresh coriander
  • handful of fresh parsley
  • 80
    ml
    olive oil
  • 60
    ml
    lemon juice
  • 2
    garlic cloves, grated
  • 5
    ml
    cumin
  • 5
    ml
    paprika
  • 2,5
    ml
    cayenne pepper
  • salt and pepper
  • 250-500
    ml
    cooked brown rice
  • 8-12
    corn or flour tortillas (10cm), heated
  • 1
    can
    black or red beans
  • Extra fresh coriander
 

Method

10-12 min
 

Fish

1 Mix the ingredients except the fish, pour over the fish and marinate for about 20 minutes.

Pineapple

2 In a large bowl toss the pineapple, chillies, lime juice and tequila (if using). Set aside for about 15 minutes.

Chermoula

3 Blitz all the ingredients in a blender until smooth.

4 Heat the oven grill and cook the fish for 5-6 minutes a side or until done. Drizzle marinade over every 3-4 minutes.

5 To finish Divide the rice among the double-layered heated, folded tortillas. Add the beans, pineapple and fish and drizzle chermoula over. Top with the coriander.

 

Read more on: mexican  |  fish
 

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