Tequila Lime Fish Tacos

Name: Tequila Lime Fish Tacos
Yield: 4 servings.
Cuisine: British
Ingredients: 1 medium pot of plain yoghurt; 2 jalopeno peppers; 3 tablespoons mayonnaise; 1 tablespoon capers; 3 Limes; 1 teaspoon cayenne pepper; 1 teaspoon dried oregano; 2 teaspoons cumin; 10 ml tequila; 1 cup plain flour; 3 cod loins, or about 1lb of any chunky white fish; 1 small red cabbage (grated); 1 handful chopped coriander; 1/2 sliced red onion; 2 tablespoons Mexican style chilli and spice seasoning; 8 (8 inch) soft flour or corn tortillas; 4 small ripe tomatoes; 1 teaspoon salt; 1 teaspoon pepper; 1/2 cup sunflower oil (for drying the fish)

Mark Wheatley @cook_7232200

Bristol, UK

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!

Mark Wheatley @cook_7232200

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Ingredients

4 servings.

1medium pot of plain yoghurt
2jalopeno peppers
3 tablespoonsmayonnaise
1 tablespooncapers
3Limes
1 teaspooncayenne pepper
1 teaspoondried oregano
2 teaspoonscumin
10 mltequila
1 cupplain flour
3cod loins, or about 1lb of any chunky white fish
1small red cabbage (grated)
1 handfulchopped coriander
1/2sliced red onion
2 tablespoonsMexican style chilli and spice seasoning
8 (8 inch)soft flour or corn tortillas
4small ripe tomatoes
1 teaspoonsalt
1 teaspoonpepper
1/2 cupsunflower oil (for drying the fish)

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Steps

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.