Fresh Fish Tacos (with whole wheat tortillas)
Ingredients (makes approx. 10 tortillas)
- A firm white fish (we suggest Ling/Lange), 300g per person
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander seeds
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of cayenne pepper (if you like things hot!)
- 1/2 teaspoon of smoked garlic powder
- pinch of salt
- some black peppercorns (to taste)
For the whole wheat tortillas
- 1 cup of wheat flour (white flour)
- 1/2 cup of corn flour
- 1/2 cup of whole wheat flour (rugmel)
- 1/4 cup of clean tasting oil (we use rapeseed)
- 3/4 warm water
- 1 teaspoon of salt
- more wheat flour for kneading and rolling
For the taco
- salad leaves
- fresh coriander
- hot sauce (we use sriracha or chipotle tabasco)
- creme fresh with chives and fresh garlic (to taste)
Start with the tortillas (these will need around half an hour to prove).
Mix the different types of flour and the oil together in a bowl, add the salt and then the warm water.
You will form a very sticky dough. Add more wheat flour until the dough can be kneaded without sticking to your hands.
Please note that all flour types are different and you will need to add more or less wheat flour depending on how the dough forms
Knead the dough for around 5 minutes, form a ball and place the dough in a bowl and put aside to prove. As there is no baking powder or yeast the proving time is just to allow the ingredients to work together. You might notice the dough separates a little after the proving time, this is no problem.
Prepare the taco seasoning for the fish in a mortar (it's always best to grind the spices as you need them). De-bone and cut the fish into chunks (the cooking time and spice level will depend on the size of your chunks). Cover the chunks of fish on all sides with the seasoning. Set aside.
Take the dough and knead it with a little more flour, if required. Divide the dough into 10 equal sized pieces. Make a ball with the dough and roll out the tortillas as thin as you can make them. Heat up a frying pan (medium/high heat) and fry each tortilla on each side for around 20 - 30 seconds until they slightly puff up and get browned and slightly crisp. Set aside the tortillas wrapped in a slightly damp tea-towel to keep them soft.
Heat a little bit of oil in a frying pan and cook the fish on a high heat for around 4 - 6 minutes, turning the fish to cook evenly on all sides. The fish should be slightly browned on the surface and begin to slightly flake when pressed firmly when it is cooked through.
Now to construct:
Take a tortilla, add salad leaves, sauces to taste, flake the fish into small pieces and place on top, add more sauces and finish with fresh coriander.
Eat any way you like!