Gordon Ramsay Fit Food Fish Tacos
Super easy
This is a great recipe for trying out new varieties of fish that you might not usually buy. Try whiting, pollock, hake, coley or gurnard to make a change from the usual haddock or cod
Prep
15m
Cook
15m
| Category: | Main Dish Fish |
| Cuisine Type | Mexican |
Ingredients
For
2
Person(s)
Ingredients
| 3 1/2 oz Yogurt or Creme Fraiche |
| 1/2 tbsp Chipotle paste |
| 1/4 Red Cabbage (sliced very thin) |
| 1 small red onion, peeled and finely diced |
| 1 ripe avocado, peeled, stoned and roughly chopped |
| 2 limes, cut into wedges |
| 12 small, soft corn taco tortillas or 4 large ones (We prefer flour vs corn) |
| 2 tsp ground cumin |
| 1 tsp smoked paprika |
| 1 1/2 tbsp rice or plain flour |
| 10 1/2 oz meaty white fish fillets, skin removed and pin-boned |
| Coconut oil or flavorless oil, e.g. groundnut, for frying |
| Sea salt and freshly ground black pepper |
Gordon Ramsay Fit Food Fish Tacos Directions
- Mix together the yogurt and chipotle paste. If you prefer a slightly hotter chipotle sauce, add a little more than half a tablespoon. Put into a small serving bowl and set aside.
- Put the shredded cabbage, red onion, avocado and lime wedges each in their own bowls and set aside.
- Place a large frying pan over a medium heat. Have a bowl of water next to the pan and put the tortillas into the pan two at a time for 2 minutes to heat through. As they heat, sprinkle them with a little water by dipping your fingers in the bowl of water and flicking it at the tortillas. Turn the tortillas halfway through, then wrap them in a clean tea towel to stay warm while you heat the rest.
- Mix together the ground cumin, smoked paprika and flour and season with a pinch of salt and pepper. Dip the fish fillets into the spiced flour, making sure they are well covered.
- Heat a tablespoon of coconut oil in the frying pan and, once hot, fry the fish for 2–4 minutes on each side (depending on thickness of the fillets), until just cooked through. Remove from the heat.
- Flake the fish into bite-sized chunks and put them on to a Maze serving plate. Bring to the table with the vegetables, sauce, limes and tortillas and then build their own tacos.
