LOCAL CHEF RYAN BROKENBROW'S RECIPE
Fish Tacos
A healthy carnival of colour, taste and texture, my Mexican fish tacos are versatile and pack lots of fresh salad and veg to tick those daily vitamin doses, with cumin & cayenne baked fish, fresh pico de gallo (a sort of salsa) and some Gran Luchito Mexican tomatillo salsa.
Ingredients
- 1 x Pack Mawgan Bay Salmon Fillets (240g)
- 1 x Pack Mawgan Bay Cod Fillets (190g)
- 5g x Cayenne Pepper
- 2 x Limes
- 1 x Avacado
- 1 x Bunch fresh Coriander
- 3 x Large Tomatoes
- 1 x Handful of Mixed Salad Leaves
- 1 x Pack Corn Torillas (GF are also available
- 2 x Red Onions
- 2 x Spring Onions
- 1 x Jar Gran Luchito Mexican Tomatillo Salso
- 30g x Feta
- 1 x Small Red Chilli
- 10 x Sliced Jalapenos
- 50g x Sour Cream or Natural Yogurt
- 10g x Sriracha
- 1 x Garlic Clove
- Splash of Olive Oil
- Seasoning
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Method
Meanwhile, make the pico de gallo by chopping the tomatoes, 1 red onion, ½ the coriander, jalapenos and mix together with crushed garlic, a splash of olive oil, seasoning and a squeeze of lime.
Add the Sriracha or any other hot sauce with the sour cream or yogurt and a pinch of salt.
Slice the other red onion as thin as you can, add a pinch of salt and a squeeze of lime juice. Mix it robustly.
Slice the avocado, chili and spring onions.
Now assemble – flake the fish into medium sized pieces, a bit of salmon and cod in each one, a few salad leaves, avocado, fresh chili, and the pico de gallo, slices of the lime onion, dollops of the siracha sour cream and tomatillo salsa.
Finish with crumbled feta, chopped coriander, and fresh wedges of lime.
Serve with the Corn Tortillas.
- Put all the bits in the middle of the table and let your family/guests help themselves to make their own.
- Any fish will work, Mawgan Bay Prawn Skewers complement the mix too.
- Try using our chipotle sauce, it says ‘made for meat’, but works great with fish too!
