Fish Tacos
by Nigella. Featured in SIMPLY NIGELLAIntroduction
While I make no claim that these be tacos quite as you might eat them in Mexico, I can confidently assure you that they have their own, undeniable charm: soft corn tortillas (and one day I plan to start making them myself, rather than getting them out of a packet), warmed in the oven, piled up with spiced and baked fish, quick-pickled onions, fiery mayonnaise, lime-spritzed avocado, corn relish and shredded lettuce.
If you think of it in time, the onions will be even better steeped in lime juice (or use red wine vinegar, if you prefer) several hours ahead, or indeed the night before, but it’s fine enough just to get them submerged about half an hour before you start the rest of the recipe.
For US cup measures, use the toggle at the top of the ingredients list.
While I make no claim that these be tacos quite as you might eat them in Mexico, I can confidently assure you that they have their own, undeniable charm: soft corn tortillas (and one day I plan to start making them myself, rather than getting them out of a packet), warmed in the oven, piled up with spiced and baked fish, quick-pickled onions, fiery mayonnaise, lime-spritzed avocado, corn relish and shredded lettuce.
If you think of it in time, the onions will be even better steeped in lime juice (or use red wine vinegar, if you prefer) several hours ahead, or indeed the night before, but it’s fine enough just to get them submerged about half an hour before you start the rest of the recipe.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4-6
For the quick-pickled onion:
- 1 small red onion
- juice of 2 limes
For the hot sauce:
- 125 grams mayonnaise
- 2 teaspoons sriracha, gochujang or other hot sauce, to taste
For the corn relish:
- 1 x 198 gram tin sweetcorn (drained)
- 1 fresh red chilli
- 3 x 15ml tablespoons chopped fresh coriander
- salt to taste
For the fish tacos:
- 4 skinless fillets of hake (or other firm white fish), from the thicker loin end (750-900g/1¾-2lbs total weight)
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 1 teaspoon Maldon sea salt flakes
- 1 clove garlic (peeled and finely grated or minced)
- 2 x 15ml tablespoons regular olive oil
- 8 soft corn tortillas
For the avocado:
- 2 ripe avocados
- juice of 1 lime
To serve:
- mixed salad leaves of your choice
- 1 - 2 x 15ml tablespoons chopped fresh coriander
- 2 limes (cut into wedges)
For the quick-pickled onion:
- 1 small red onion
- juice of 2 limes
For the hot sauce:
- ½ cup mayonnaise
- 2 teaspoons sriracha, gochujang or other hot sauce, to taste
For the corn relish:
- 1 cup sweetcorn (drained)
- 1 fresh red chile
- 3 tablespoons chopped cilantro
- salt to taste
For the fish tacos:
- 4 skinless fillets of hake (or other firm white fish), from the thicker loin end (750-900g/1¾-2lbs total weight)
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- 1 clove garlic (peeled and finely grated or minced)
- 2 tablespoons regular olive oil
- 8 soft corn tortillas
For the avocado:
- 2 ripe avocados
- juice of 1 lime
To serve:
- mixed salad leaves of your choice
- 1 - 2 tablespoons chopped cilantro
- 2 limes (cut into wedges)
Method
- Preheat the oven to 220℃/gas mark 7/425°F for the fish, and begin by preparing the sides for your tacos. Peel and halve the red onion, then thinly slice into half-moons. Put the red onion slices into a bowl and cover with the lime juice. Stir with a fork to mix the onion well in the juice. Actually, if you can get this done ahead of time (up to 1 day), so much the better, but even 30 minutes is fine.
- Make the hot sauce by mixing together the mayonnaise and the sriracha or gochujang (or other hot sauce) in a small bowl. Set aside.
- For the corn relish, put the canned sweetcorn into a bowl. Finely dice the chilli (de-seed if you don’t like too much heat) and add to the sweetcorn, along with the chopped fresh coriander and some salt to taste. Give it all a good stir, and set aside.
- Cut the fish fillets in half lengthways, so you have long fingers, and arrange in a shallow roasting tin. Mix together the cumin, paprika and salt, and sprinkle over the fish fillets.
- Mix the garlic and the oil in a small bowl. Drizzle the fish with the garlicky oil, and roast in the oven for 8-10 minutes, depending on the thickness of your fillets. Check to see if the fish is cooked through (though only just) before taking out of the oven.
- Once you've taken the fish out (though don't let it get cold) turn off the oven and warm the tortillas in the fading heat. Meanwhile, peel, stone and slice the avocados, then spritz with the juice of the lime, ready to serve with the other accompaniments.
- Arrange the fish on a plate (lined with salad leaves, if so desired), sprinkle with some chopped fresh coriander, and take to the table along with the warmed tortillas. If you don't want to add any salad to the fish directly, you may want to put a bowl of shredded iceberg or some other crisp leaves nearby.
- Put the bowls of soused, but drained, red onions, the corn relish, hot sauce and a plate of sliced avocados on the table so that everyone can load their tortillas. A plate of lime wedges and a pile of napkins are both good ideas, too.
- Preheat the oven to 220℃/gas mark 7/425°F for the fish, and begin by preparing the sides for your tacos. Peel and halve the red onion, then thinly slice into half-moons. Put the red onion slices into a bowl and cover with the lime juice. Stir with a fork to mix the onion well in the juice. Actually, if you can get this done ahead of time (up to 1 day), so much the better, but even 30 minutes is fine.
- Make the hot sauce by mixing together the mayonnaise and the sriracha or gochujang (or other hot sauce) in a small bowl. Set aside.
- For the corn relish, put the canned sweetcorn into a bowl. Finely dice the chilli (de-seed if you don’t like too much heat) and add to the sweetcorn, along with the chopped cilantro and some salt to taste. Give it all a good stir, and set aside.
- Cut the fish fillets in half lengthways, so you have long fingers, and arrange in a shallow roasting tin. Mix together the cumin, paprika and salt, and sprinkle over the fish fillets.
- Mix the garlic and the oil in a small bowl. Drizzle the fish with the garlicky oil, and roast in the oven for 8-10 minutes, depending on the thickness of your fillets. Check to see if the fish is cooked through (though only just) before taking out of the oven.
- Once you've taken the fish out (though don't let it get cold) turn off the oven and warm the tortillas in the fading heat. Meanwhile, peel, stone and slice the avocados, then spritz with the juice of the lime, ready to serve with the other accompaniments.
- Arrange the fish on a plate (lined with salad leaves, if so desired), sprinkle with some chopped cilantro, and take to the table along with the warmed tortillas. If you don't want to add any salad to the fish directly, you may want to put a bowl of shredded iceberg or some other crisp leaves nearby.
- Put the bowls of soused, but drained, red onions, the corn relish, hot sauce and a plate of sliced avocados on the table so that everyone can load their tortillas. A plate of lime wedges and a pile of napkins are both good ideas, too.
Additional Information
MAKE-AHEAD:
The pickled onions, hot sauce and relish (minus the coriander) can be made 1 day ahead. Cover and refrigerate until needed. Stir the chopped coriander into the corn relish just before serving.
MAKE-AHEAD:
The pickled onions, hot sauce and relish (minus the coriander) can be made 1 day ahead. Cover and refrigerate until needed. Stir the chopped coriander into the corn relish just before serving.
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What 3 Others have said
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Posted by pjstock on 3rd September 2024
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Posted by Gavster99 on 27th January 2023
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Posted by joshv41680 on 29th March 2021
Show more commentsStumbled on this approach and it has stuck as my Go To - maybe there are deeper richer more authentic versions, but these sell well chez moi. One variation I have introduced is panko-coating the fish bits. suat with spice, egg, panko, oven for 10 minutes yields crispy fish nuggets
I made these for New Year's Eve - being in South Africa it's a hot evening so it's just perfect . Being such a hands on meal is great as it created a very relaxed atmosphere and guests enjoy mixing and matching the tastes.
This is definitely one of my favorite, go-to recipes for relaxed entertaining. The roasted fish tastes so fresh, and all the accompaniments offer zingy flavors, contrasting textures and vibrant colors. It is, most definitely, one of the most popular dishes I have served!