A simple fish taco recipe using haddock cooked in papillote with cajun spices, corn tortillas and topped with a fresh peach salsa. There will be salsa left over, enjoy it with scrambled eggs for breakfast!
Ingredients
Haddock
200g haddock loin, chopped into 2 servings
1 tsp cajun spice
½ tsp oregano
¼ tsp salt
1 lime
Salsa
1 peach, finely diced
2 x tomato, small dice
1 avocado, small dice
1 small red or green chilli, deseeded and finely chopped (optional)
2 tbsp chopped fresh coriander leaves
2 lime, juiced (or approx. 2 Tbs)
½ tsp salt
A pinch of ground black pepper
To serve
~8 corn tacos 10cm diameter (I used Cool Chile Co)
Gem lettuce leaves (for a grain free option)
100g natural yoghurt
Quick pickled red onions (see note)
Instructions
Instructions
Pre-heat your oven to 180C, and prepare your papillote parcels (see video).
Marinate your fish with the spice, oregano, salt and and a squeeze of lime juice, place in the papillote parcel with a few slices of lime and then seal the parcel. Bake in the oven for 12 minutes.
Meanwhile make up your salsa by combining all of the ingredients and setting it aside.
The fish should turn opaque when done, and if you're not confident at just assuming it will be done after 12 minutes, do open the parcel to take a look. It should flake easily. If ready, remove from the oven open the parcel fully, then flake the fish with a fork.
Warm your tortillas in a dry frying pan, then wrap in a tea towel to keep warm.
Create your sharing platter by piling all the separate parts onto the platter and allowing your guests to make up their own tacos at the table; a bit of flaked fish, a dollop of salsa, cooling yoghurt and a sweet tang of onion to top is just perfect!
Notes
To make your pickled onions, marinate sliced red onion with vinegar (red wine, white wine, apple cider, lemon juice or balsamic), until softened. Will keep in a jar in the fridge for a few weeks.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/fish-tacos-with-peach-salsa/