Fish Tacos with a Smoky Paprika and Tomato Salsa

Name: Fish Tacos with a Smoky Paprika and Tomato Salsa
Yield: Serves 4
Cuisine: Mexico
Ingredients: 4 red mullet or sea bass fillets, skin on, about 120 g/4¼ oz each; sea salt and freshly ground black pepper; 2 tomatoes; 4 corn tortillas; 1 cos lettuce, finely chopped; 4 spring onions, finely chopped; 8 cherry tomatoes, finely chopped; 120 g/4¼ oz mozzarella, finely chopped; 4 slices Parma ham (optional); 2 garlic cloves, unpeeled; ½ tbsp honey; 3 tbsp olive oil; ½ tsp smoked paprika; 2 tbsp olive oil; 1 red onion, unpeeled and cut in half; juice of ½ lime

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

Ingredients

3 tbsp olive oil
4 red mullet or sea bass fillets, skin on, about 120

Americas
Mexico
Fish course
Pescatarian
Central America
Spicy
Gluten-free

Method

To make the salsa, heat a frying pan over a high heat until smoking hot. Add the tomatoes, garlic and onion and char on all sides for about 5–6 minutes, or until they are blackened and tender. Remove from the heat. Once cool enough to handle, skin the onion and garlic. Put the tomatoes, garlic, onion, paprika, lime juice, oil and honey into a food processor, season with