Tacos HT MC
4 Hot Fish
Fruit herbs Main
Course Dairy Gluten Wheat Free Eggless Mexico Nth
America North American
This is a fun dish to eat for all the family. If your kids aren't
used to eating chilli, we suggest you keep a watchful eye on them.
900g/2lb meaty fish, e.g Tuna, Swordfish, Monkfish
3 tbsp Lime Juice
12 Corn Tortillas
Vegetable oil for
4 Limes, quartered
4 tbsp freshly chopped Coriander
Freshly Chopped Jalapenos or Serrano Chillies
1. Preheat the
oven to 140C, 275F, Gas Mark 1 and preheat the grill of hot.
2. Season the fish
with salt and sprinkle with the lime juice. Set aside.
3. Stack the
tortillas and wrap in aluminium foil. Place in the oven to heat through.
4. Brush the fish
with a little oil and cook on both sides under the preheated grill until it
flakes apart when tested with a fork. This will take between 7 and 15 minutes
depending on the thickness.
5. Flake the fish
into bite-sized pieces and place in a heated serving dish.
serve - Place the warmed tortillas, fish , salsa coriander, chilies and
quartered limes on separate dishes on the table and allow diners to assemble
their own tacos, by placing some of the fish on a tortilla, sprinkling with a
generous amount of lime juice, topping with the salsa, coriander and chili and
then rolling it up to eat it.
More Seafood & Fish Recipes |
Fish Prep & Cooking Times |
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