The first time I ever had fish tacos was a few years back in Dillingers in Ranelagh, and I have been obsessed ever since. If you haven’t had them before and are a bit reluctant to accept the idea of fish and tacos being a pleasing combination, then hear me out! These are the nicest tacos in the world, there is nothing better than a spicy roasted tomato salsa, zesty guacamole, sour cream and delicious meaty white fish. Of course if you hate fish, you can replace the fish with any meat, the sauces will still work perfectly. I took the recipe for the salsas from the new Gwyneth Palthrow cookbook, It’s All Good. I was reluctant at first with this cook book as healthy eating cookbooks are usually packed with pretty boring, tasteless recipes. However, so far I have been pleasantly surprised, everything I have cooked from it has been bursting with flavour, and her Mexican recipes are amazing and really authentic.
I’m not going to lie though, this is a time consuming meal to make. You would want to be making it on a Saturday and set aside an hour and a half to get all the elements done. And really a good taco is brimming with tonnes of salsa, guacamole, beans and all the trimmings so it’s worth taking the time. I used dried beans and soaked them the night before, but if you want to cut down on some time, just buy tinned beans. Also these sauces are mild so if you love a lot of heat add in an extra chilli or too, or serve with a jar of pickled jalapeños.
While dabbling with my new found love for Mexican food, I decided I wanted to make corn tortillas from scratch. Let’s face it, while Ol Del Paso wheat tortillas are readily available in all supermarkets, they taste of nothing. These are crazy easy to make, as the flour contains no gluten, you don’t have to wait for the dough to prove and you don’t have to worry about over working it. The hardest thing about making these is finding the Masa Harina flour to make the corn tortillas, you can’t substitute maize or corn flour (as I learnt to my detriment earlier in the week when I essentially made polenta pancakes). I got a 500g bag in Fallon and Byrne for €6 which was expensive, but the on-line shop My Mexico Shop sells 2kg bags for €10 and it’s so worth it. Once you start making them you won’t stop! Any good speciality shops or delis in your locality might have it too. The good news is not only are these delicious and flavoursome, they are really healthy so you don’t have to feel one bit bad about it! Super easy and quick to make, try making these and you won’t look back.
This is a great meal to make some weekend when you have a bunch of flavour. Bursting with flavour and colour, there is no way your guests won’t be impressed!
450g Masa Harina Flour
1. It’s important to note that the quantity of water to flour can vary depending on the flour, so best to follow your packet instructions.
2. Mix the water and flour together until combined and you have a dough that has come together nicely, but isn’t sticky or dry. You can add more water or flour until you get to this point. Let it sit aside for 10 minutes.
3. Portion the dough into 12 equally sized balls and between two baking sheets roll it out until you get your tortilla. You want it nice and thin, but be careful if it gets too thin it can break apart.
4. Fry on a dry pan on a medium- high heat for about a minute on each side. You can put it in a warm covered dish to keep warm while cooking the other elements. Serve straight away.
1 punnet cherry vine tomatoes (or 5-6 large tomatoes)
1 large onion finely chopped
2 roasted red peppers (optional)
1 jalapeño chilli
2 tbsp smoked paprika
1 large handful coriander
Juice of 1 lime
1. Roast the onions and tomatoes under a grill for about 10 minutes, until soft.
2. Blitz all ingredients together to form salsa.
2 large avocados
2 limes juiced
1 handful coriander roughly chopped
1. Peel avocados, mash up and stir in the lime juice and coriander.
500g dried Pinto Beans/ Black Beans
2 cloves garlic
1 handful coriander
1 pinch salt
1/2 tsp smoked paprika
1 tbsp olive oil
1. You need to soak these beans the night before. The day of cooking, drain the soaking water, add fresh water and bring to the boil with the garlic, coriander and salt, then simmer for about 1 to 1 1/2 hour… until soft.
2. If using tinned beans, just rinse, add water and other ingredients and simmer until soft and warmed through.
3. Drain and to serve stir in a tsp smoked paprika and 1 tbsp olive oil.
Sauce For Fish:
3-4 Roasted Peppers
1/2 brown onion chopped
1-2 Jalapeño peppers
2 garlic cloves
Juice of 1 lime
1 handful coriander
1. Blend all ingredients together until you get a nice purée.
2. Add to cooked fish (see below)
6 fillets of hake or other robust, mild white fish.
1. Skin the hake and cut into cubes. (Your fishmonger can do this for you).
2. Lightly salt the fish and fry in a pan of all until cooked through and flaky.
3. Stir in the fish salsa to the pan and serve straight away.