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Chicken Stock
Recipes
Best Fish Tacos Ever
Ingredients
- 2 Tbspn oil
- Juice of 1 lime
- 1 clove garlic, finely minced
- 1 tsp cumin
- ½ tsp paprika
- ¼ tsp cayenne (or to taste)
- 1 tsp Urban Forager Vegetable Stock Concentrate
- 500g firm fleshed, white fish like cod, cut into taco sized strips
- Panko bread crumbs
- Oil for shallow frying
Method
- In a glass or ceramic dish, mix the marinade ingredients together
- Add fish and mix through until coated
- Marinate for a minimum of 2 hours or overnight in the refrigerator
- Prepare taco dressing, cabbage and pico de gallo in the mean time
- Once marinated for a sufficient amount of time, bring fish to room temperature if refrigerated
- Coat pieces with panko
- Shallow fry on medium-high heat until just cooked through
To Serve
- Tortillas
- Lime wedges
- Guacamole
- Mexican Slaw with Taco dressing
- Pico de gallo
- Jalapeno Salsa
- Pickled red onions
About the Recipe
This is my most requested dish and something we have started having at birthdays and special family dinners because it is everyone’s favourite. So easy, so tasty and full of the best produce summer offers up. Make sure you use good, fresh fish as that is key. The last time I cooked this I used Red Emperor and it was amazing! Although there are a lot of components, absolutely everything can be prepared ahead of time, even the day before. There is not much to do but cook the fish just before serving, making it the perfect meal for easy summer entertaining.