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

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