Fish and Avocado Tacos

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

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

Ingredients

Method