INGREDIENTS
Mexican Crema:
- 4tbsp soured cream
- 4tbsp double/heavy cream
- 2tbsp 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
- Half of a sweetheart cabbage, sliced thinly
- Half 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.