22/02/2025
Tacos are one of our favourite things to serve; and eat! 🌮 Retreat food needs healthy, delicious, fresh, fun..These fish tacos were a winner 👌😋
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Makes 6-8:
Flour tortillas, warmed
Lemon wedges, for serving
Half red onion, sliced thinly
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Fish:
About 4 boneless, skinless white fish fillets such as cod or halibut
1 teaspoon salt, divided
1 tablespoon all-purpose flour
1 large egg, beaten
1/2 cup panko crumbs
1 teaspoon dry oregano
olive oil
Raw fennel and courgette salad:
1 courgette
1 fennel bulb, trimmed
1 tbs capers
Chopped dill and/or mint
Handful black olives
juice of 1 lemon
olive oil
Splash of apple cider vinegar
salt and black pepper
Mint Tzatziki sauce:
3/4 cup Greek Yogurt
1 medium cucumber
1 small clove garlic, crushed
fresh lemon juice to taste
fresh mint, chopped - optional
dill, chopped - optional
Salt and fresh black pepper, to taste
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Preheat the oven to 220C
Place cucumber in a mini food processor or grate with a box cheese grater. Drain the liquid from the cucumber in a metal strainer and use the back of a spoon to help squeeze out any excess liquid.
Combine with the yogurt, garlic, lemon juice, mint, dill, salt, pepper and refrigerate until read to eat.
Slice the courgette and fennel into circles as thinly as you can.
Mix together. Add olives, capers, herbs, lemon juice, some olive oil and a splash of vinegar. Salt & pepper. Taste and add adjust to your liking. Leave on the side
Season fish with 1/2 tsp salt. Cut into 8 strips.
Place flour on a plate and egg in a shallow bowl. On another plate, combine panko with remaining 1/2 tsp salt and oregano.
Coat the fish pieces in the flour, shaking off the excess, then into the egg, then into the panko before transferring to a baking sheet and cook in a single layer 5 to 6 minutes, turn and cook 5 to 6 more minutes, until golden and crisp. To serve, place some fennel & courgette salad on each tortilla, top with a piece of fish, tzatziki, red onion and squeeze fresh lemon juice over everything.
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