Morro Bay Fish Tacos

Fish Tacos with a mountain of toppings and TWO sauces - A garlic Mexican crema and a hot green chilli salsa!
Course Dinner
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Author Nicky Corbishley

Ingredients

Mexican Crema:

  • 4 tbsp soured cream
  • 4 tbsp double/heavy cream
  • 2 tbsp chopped coriander
  • 1 small clove garlic peeled and minced
  • juice of ¼ of a lime
  • Good pinch of salt

Salsa Verde:

  • 2 packed cups of fresh coriander
  • 10 fresh basil leaves
  • 5 spring onions/scallions roughly chopped
  • 2 green chillies roughly chopped
  • 1 clove garlic peeled and roughly sliced
  • 2 tsp fish sauce
  • juice of ½ a lime
  • pinch of salt and pepper

Tacos:

  • 4 soft white tortillas or flatbreads
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 seabass fillets – with the skin on or swap for your favourite white fish
  • pinch of salt and pepper
  • 1/2 of a sweetheart cabbage sliced thinly
  • 1/2 a red onion peeled and sliced
  • 8 cherry tomatoes sliced into quarters
  • ½ a cup of grated cheddar cheese

To Serve:

  • 1 red chilli sliced
  • handful of fresh coriander
  • Lime wedges

Instructions

  • Make the crema first by mixing the soured cream and double/heavy cream in a small bowl, then add in the rest of the ingredients and mix. Test and add a little more salt if needed. Cover with clingfilm and refrigerate until needed (you can make this a few hours ahead).
  • Make the salsa verde by placing the coriander,, basil, spring onions/scallions, chillies and garlic in a food chopper/blender. Give it a couple of quick pulses until the garlic has been thoroughly chopped. Add in the fish sauce, lime juice, salt and pepper and give another quick pulse. Have a taste, it should be fresh, a bit salty and very hot. Add a little more lime and/or salt if needed. Spoon the salsa verde into a bowl, cover with clingfilm and refrigerated until needed (you can make this a few hours ahead).
  • When you’re ready to prepare the fish tacos, wrap the tortillas in some foil (with a piece of foil in between each tortilla to stop them sticking together) and place in the oven on very low.
  • Heat the butter and oil in a large frying pan. Sprinkle the fish fillets with a pinch of salt and pepper and place in the frying pan skin side down. Cook on a medium heat for 2-3 minutes, until the skin starts to brown and then turn over and cook for a further 2 minutes. At this point you can peel the skin off the fish. I like to leave the skin on during cooking as it keeps the fish moist and tender.
  • Turn the heat off and leave the fish in the pan.
  • Take the tortillas out of the oven and place on a plate. Break up the fish and distribute between the tortillas. Top with the cabbage, red onion, tomatoes and finally the cheese. Drizzle a little of the crema and salsa verde on top, then sprinkle on a little chopped coriander and some chopped red chillies.
  • Serve with extra crema, salsa and wedges of lime.

Notes

Nutritional Information is per Serving.

Nutritional Information

Calories: 529kcal | Carbohydrates: 30g | Protein: 39g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 192mg | Sodium: 816mg | Potassium: 887mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1400IU | Vitamin C: 74.7mg | Calcium: 245mg | Iron: 3.6mg
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