Reidbury's Kitchen

Food thoughts, recipes and billowing smoke from a home cook's kitchen in London

Fish Tacos with Pepper and Spring Onion Salsa (and Homemade Guacamole)

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Fish Tacos with Pepper and Spring Onion Salsa and Homemade Guacamole, Rachel Allen

Fish Tacos with Pepper and Spring Onion Salsa and Homemade Guacamole, Rachel Allen

Another recipe that I’d added to the ‘to cook’ list from Rachel Allen’s Entertaining at Home book was this one – Fish Tacos with Pepper and Spring Onion Salsa. We also made her homemade guacamole to accompany the tacos. Now I absolutely love beef tacos, so I had high hopes for this lighter version using flaky white fish. And whilst each component was good, for some reason I just didn’t feel that all the flavours added up to a great dish. I think the taco shells weren’t the right vessel to combine the flavours – perhaps soft tortillas may have worked better for me from a texture standpoint. But even then I just feel like I wanted more of a zingy hit of flavour. Because the beef mince is usually cooked in a spice mix, the fish which is just seasoned with salt and pepper seemed to leave a flavour gap. So whilst I would eat this again, if I’m being honest I probably won’t cook this again in a hurry.

KB rating 6/10. PR rating 7/10.

Fish Tacos with Pepper and Spring Onion Salsa and Homemade Guacamole (serves 8)

Ingredients

  • 750g filleted round white fish (such as haddock, hake, cod etc) in small fillets or in one large piece
  • 2 tbsp olive oil
  • Salt and pepper
  • 16 taco shells
  • 1 quantity of guacamole (see below)
  • 1 quantity of pepper and spring onion salsa (see below)
  • 250g creme fraiche

For the guacamole:

  • 2 ripe avocados, peeled and stoned
  • 2 cloves of garlic, peeled and crushed
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp chopped coriander
  • Salt and black pepper
  • Juice of half lime

For the pepper and spring onion salsa:

  • 2 yellow peppers (or 1 red and 1 yellow), finely sliced
  • 8 spring onions, trimmed and sliced
  • 8 radishes, left unpeeled and cut into thin strips
  • 1 red chilli, deseeded and finely diced
  • Juice of 2 limes
  • 2 tbsp extra-virgin olive oil
  • 2 ripe tomatoes, finely diced
  • 2 tbsp chopped coriander
  • Salt and pepper

Method

Preheat the oven to 180C (350F or Gas mark 4)

Put the fish in a roasting tin, drizzle with the oil and season with salt and pepper. Place in the oven and cook for 10-20 minutes depending on the size of the fish piece or pieces, until the flesh is opaque all the way through.

Meanwhile, make the salsa and the guacamole. For the salsa, mix all the ingredients listed and season to taste with salt and pepper. For the guacamole, place the avocado flesh into a large bowl, adding the garlic, olive oil and coriander and mash together, seasoning to taste with salt, pepper and lime juice. Make sure you cover the bowl with clingfilm to stop the mixture going brown before you serve.

A few minutes before the fish are cooked, place the taco shells in the oven to warm through, then bring to the table with bowls of the guacamole, salsa and creme fraiche. Cut or break up the fish into bite-sized chunks and place in a warmed serving bowl on the table.

Let everyone construct their tacos, their way!

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Author: KatieR

Gin-lover, cat-lady, glutton.

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