Fish taco convenience
Embracing the Essence of Home: Quick & Flavorful Fish Tacos for Good Friday and every day… As Easter approaches and schedules become increasingly hectic, finding the balance between convenience and taste becomes paramount. Amidst the flurry of holiday preparations, there's a desire to capture the essence of home-cooked meals without sacrificing precious time…
Ingredients
- 2 fish filets, crumbled or battered or your choice
- 4 cocktail wheat flour tortilla wraps (10 cm) or 1 large wrap (24 cm); cut out 4 cocktail wraps
- for the green tacos:
- 50 g mayonnaise or Greek yoghurt
- 1 1/2 one lime, zest and juice (medium size) half lime cut into 4 pieces
- 2 g salt
- 50 g green cabbage, thinly sliced
- 2 strips green pepper, finely chopped or strips green chilli, finely chopped (spicy)
- 4 coriander stalks
- few green micro leaves
- for the purple tacos:
- 50 g mayonnaise or Greek yoghurt
- 20 g apricot harissa or plain harissa
- few drops siracha sauce to taste (optional)
- 2 g salt
- 50 g red cabbage, thinly sliced
- 2 strips red pepper, finely chopped or strips red chilli, finely chopped (spicy)
- 2 Tbsp pomegranate seeds
- few purple micro leaves
Instructions
- The quantity of the fish and the wraps makes 4 cocktail wraps in total. The ingredients for each type of wrap makes either 4 green ones or 4 purple ones.
- Prepare the fish according to the package instructions.
- Then cut each filet into 6 slices.
- Warm the cocktail tortillas in a non-stick pan for a few seconds on each side until you see some charred bits. I prepare my pan with some cooking oil spray.
- For the green tacos whisk together the mayonnaise (Greek yoghurt), juice and zest of 1 lime and salt.
- For the purple tacos whisk together the mayonnaise (Greek yoghurt), apricot harissa (harissa), siracha sauce (optional) and salt.
- Place the tortilla wraps on your serving plate.
- Spread a dollop of your sauce onto the wrap (more or less 1 tablespoon, you want some leftovers to drizzle on top of the whole wrap at the end).
- Top with the cabbage.
- Arrange 3 pieces of fish on each wrap.
- Drizzle the remaining sauce over the top.
- For the green tacos, scatter the green pepper (chilli) over and decorate with some coriander leaves. Then sprinkle the green micro leaves over. Serve with the lime pieces.
- For the purple tacos, scatter the red pepper (chilli) and pomegranate seeds over and decorate with the purple micro leaves.