Tequila Lime Fish Tacos
After a trip to the amazing Po Boys Surf and'Turf in Austin, Texas I became obsessed with trying to recreate their amazing fish tacos. They use Mahi Mahi which is hard to get in the UK, so I use cod as a substitute but any chunky white fish will do fine. Enjoy!
Tequila Lime Fish Tacos
After a trip to the amazing Po Boys Surf and'Turf in Austin, Texas I became obsessed with trying to recreate their amazing fish tacos. They use Mahi Mahi which is hard to get in the UK, so I use cod as a substitute but any chunky white fish will do fine. Enjoy!
Cooking Instructions
- 1
Marinade the fish: cut the fish into large bit size chunks and put in a deep bowl. Then in a jug add the tequila and the rest of the lime juice, together with the salt and pepper and the cumin.
- 2
Make the sauce: mix the yoghurt, mayo, finely chopped capers, oregano and cayenne pepper and mix well. Finally add 1/3 of the lime juice, or enough until it is slightly runny.
- 3
Grate the cabbage, slice the tomatoes, thinly slice the red onion and chop the coriander and jalopenoes. Put to one side.
- 4
Mix the flour and spices on a large plate, then take the fish and coat it. I find using two forks to toss the fish is easiest. Make sure the fish chunks are separate or they will stick together!
- 5
Fry the fish until the coating is a nice golden brown.
- 6
Heat the tortillas in a frying pan - just a few seconds each side.
- 7
Assemble the tortillas: add the grated cabbage, then the fish, then the onion, jalopeno and tomato. Finally pour the sauce on and sprinkle the coriander on top.
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