Fish Tacos packed with textures and flavors is what this post is all about. It is really about how to make your own taco shells. The rest is just to easy to write a post about. Don’t worry, I am going to anyway.
Teenagers love tacos, now mine loves fish tacos. The smoked trout tacos, I thought, was a bit of a gamble, but they devoured them. So I think it is the perfect sleep-over food for the kids. Effortless entertaining for parties which are increasing with end of the year creeping up.
12 mini tortilla wraps
100 ml olive or canola oil
15 ml taco spice
Preheat the oven to 180 C. Mix the olive oil and taco spice in a small bowl. Take the 12 tortillas and place in a clean dishcloth. Fold the dishcloth to close the tortillas. Microwave on HIGH for 30-40 minutes. Take the tortillas out and on a clean work surface, use a pastry brush and brush the tortillas with the flavoured oil. Drape each tortilla over two bars of the oven rack. Bake the tortillas for 8-10 minutes.
Once the tortillas have cooled down, it can be stored in an airtight container until needed.
200 g Threestreams smoked trout ribbons – you can used seared tuna or angelfish
2 ripe tomatoes or about 8 small ones
2 green chilies – finely chopped
2-3 green spring onions – finely chopped
250 ml/1 cup corn – it can be grilled or canned (grilled gives a better flavour)
1 big handful coriander
2 large avocados – cut in small cubes
season with salt and pepper
250 ml sour cream
Cut the trout in small pieces and place in a bowl. Halve the tomatoes, gently squeeze out all the juice and then cut the flesh in small pieces. Add the spring onion, corn, coriander and avocado. Add the zest of 1 lime and the juice of 1 lime to the bowl. Mix and chill until needed. In a separate bowl, mix the juice and zest of the other lime with the sour cream. Serve with the tacos, salsa.