I absolutely love doing the sort of food that involves lots having plates and bowls dotted over the table filled with picky things, when I have friends over. It is relaxing and cosy and always helps when you have a crowd, if you’re not sure about what your guests like and don’t like this helps as rather than having to leave things on their plate, they can simply just not put it on there in the first place. It also is a major bonus that everything is such a doddle to make. I use the oven to cook the fish as it leaves me free to get on with everything else, saving time even though it is a longer cooking method.
You can use any firm white fish for these tacos’ hake, cod or haddock. Prawns would also be great here.
AuthordanieldiverGreat for feeding a crowd. The DIY element at the table really helps to relax and bring people together.
Preheat oven to 200°C. Cut the fillets into large strips lengthways, arrange in a shallow roasting tin.
In a small bowl mix together cumin, chilli flakes, salt, garlic and oil. Mix together then spoon over the fish and place in the oven for 12 - 15 minutes until cooked through.
Meanwhile, prepare the slaw by cutting the red pepper and carrot into skinny matchsticks, slice the scallions thinly, and finely chop the chilli (remove seeds if you don't want too much heat). Add all the finely cut vegetable to a large bowl and add the lime juice, mayonnaise and sour cream. Mix together then add to fresh bowl and set aside.
Get all other ingredients ready to go whilst waiting on the fish. Stone and peel the avocado then slice into thin strips. Add a squeeze of lime juice to prevent it turning brown if not eating immediately. Arrange on a small plates or bowl. Add the shredded iceberg to a plate also. Quarter limes giving each guest a quarter too squeeze over as they eat.
When fish is ready, arrange on a serving plate. Bring all components to the table for guests to create their tacos.
Ingredients
Directions
Preheat oven to 200°C. Cut the fillets into large strips lengthways, arrange in a shallow roasting tin.
In a small bowl mix together cumin, chilli flakes, salt, garlic and oil. Mix together then spoon over the fish and place in the oven for 12 - 15 minutes until cooked through.
Meanwhile, prepare the slaw by cutting the red pepper and carrot into skinny matchsticks, slice the scallions thinly, and finely chop the chilli (remove seeds if you don't want too much heat). Add all the finely cut vegetable to a large bowl and add the lime juice, mayonnaise and sour cream. Mix together then add to fresh bowl and set aside.
Get all other ingredients ready to go whilst waiting on the fish. Stone and peel the avocado then slice into thin strips. Add a squeeze of lime juice to prevent it turning brown if not eating immediately. Arrange on a small plates or bowl. Add the shredded iceberg to a plate also. Quarter limes giving each guest a quarter too squeeze over as they eat.
When fish is ready, arrange on a serving plate. Bring all components to the table for guests to create their tacos.
Another great addition as a side dish is my crunchy salad with golden ginger dressing you can find the recipe here and if you really want to impress make your own flatbread for a more toothsome chew than the corn tortillas with my Nigella flatbreads