Fish and Avocado Tacos

Name: Fish and Avocado Tacos
Yield: Serves 4
Cuisine: Mexican
Ingredients: 800 g sea bream (or similar) fillets, skin on; 40 ml olive oil; 2 teaspoons freshly ground black pepper; 1 teaspoon allspice; 1 teaspoon chillli powder; 1 green serrano chilli, minced; 1 teaspoon Tabasco sauce; 2 avocados; 2 teaspoons finely diced red onion; 200 g sour cream; 2 limes, cut into quarters; 12 soft corn tortillas; 2 cloves garlic; 8 cooked tomatillos, with 75 ml of their juices; ½ green capsicum (pepper), chopped; 1 tablespoon diced tomato; 2 green habanero chillies; 60 ml fresh lime juice, strained; 2 teaspoons sea salt; 3 chipotle chillies, soaked in warm water to soften; 1 small white onion, diced; 1 raw clove garlic; 4 cloves garlic, roasted and peeled (roast with the tomatoes); 5 tomatoes, roasted and peeled; ½ cup coriander leaves; 25 ml fresh lime juice, strained; 2 teaspoons fresh lime juice, strained; ½ jicama, finely shredded; ½ red onion, finely sliced; ½ small cucumber, finely sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

These tacos hail from the coastal town of Ensenada, in Baja California, but were first cooked for us in the Napa Valley by our friends Barbie and Adam, who had just returned from a working visit to Mexico. I think you will agree they taste infinitely better than what passes for tacos in many parts of the world. This is a great dish to serve with family or friends as it demands an interactive approach at the table, with everyone getting involved and making t

Ingredients

Americas
Mexico
Ensenada
Baja California
Fish course
Sandwich
Pescatarian
Gluten-free
Central America

Ingredients

Method