Fish and Chip Tacos with Sauce Guacamole and Cabbage Salad with Feta

Fish and Chip Tacos with Sauce Guacamole and Cabbage Salad with Feta

Posted 2015-11-15 by finyfollow

I have made all the condiments myself for these tasty tacos, instead of using shop bought ones with chemicals.

The recipe was a lot of work, but well worth it as the taste of these soft tacos with several flavours and textures was so good! I made all of the condiments/sauce/salad before I started on the actual meal at night.

These tacos are also quite different to the normal chicken or beef tacos.

Preparation Time: 50 minutes
Cooking Time: 50 minutes
Makes: 4 tacos

Ingredients
About 250 g fish for frying
Tacos -I used soft ones but any sort will work

For the wedges
About 250 g potatoes, unpeeled
1 clove garlic, crushed
¾ tbsp lime juice
¾ tsp Tabasco sauce

For the Taco Seasoning
1 tsp cornstarch
2 tsp chili powder
1 tsp salt
2 tsp garlic powder
1 tsp ground cumin
1 tsp paprika
¼ tsp cayenne pepper
2 tsp dried onions

For the Taco Sauce
¼ cup sour cream
¼ cup mayonnaise
2 tbsp coriander, chopped finely
2 tsp taco seasoning

For the guacamole
1½ ripe avocados
Bit of finely chopped red onion
2 tbsp coriander, chopped (stems included)
Juice of half a lime

For the Red cabbage salad
Quantity of red cabbage, sliced finely
(about 400 g)
1 small lemon
1½ tbsp walnut oil
1 tbsp honey
150 g feta
60 g pecans

Method
For the guacamole
  • Take the flesh out of the avocado and put it in a dish. Add the onion, coriander, some salt, and combine. Add the lime juice and stir gently.

  • If making ahead -put the pip on top of the guacamole and this will stop it going brown. Cover and keep in the fridge till needed.


  • For the spicy taco seasoning
  • Mix all the ingredients in a plastic zip lock bag, or in a bowl, and shake or stir to combine.


  • This will keep in an air tight container for about a year and I just use it as I need it.

  • For the wedges
  • Preheat the oven to 180° fan forced.

  • Add all the ingredients to the wedges, add some pepper, and mix so that all the wedges are coated with the spices.

  • Using either baking paper or a bit of oil in a dish, bake for about 45 minutes or until tender - sprinkle with a bit of sea salt.


  • For the salad
  • Put the cabbage in a bowl and squeeze the lemon juice over it. Add the oil, honey, salt and some pepper to taste.

  • Toss until the cabbage is well coated, and set aside for at least an hour (I made this in the morning).

  • When almost ready to serve, crumble or dice the hard feta into it, mix it, and then add the pecans and mix again.


  • For the fish sauce
  • In a small bowl, combine the sour cream, mayonnaise, coriander, and 2 tsp of the taco seasoning.


  • Cover and set aside in the fridge until needed.

  • For the fish
  • Combine 2 tsp of the taco seasoning with 1 tbsp of lemon juice.

  • Add the fish and coat -I also did this half an hour before to let the flavours soak into the fish.

  • Cook the fish in a bit of hot oil, until it starts to get flaky -do not overcook.

  • To make up the taco
  • I put the soft tacos in the oven with the chips for about 5 minutes. This is optional if you are using the soft type.

  • Spread the tacos with the guacamole and the fish sauce.


  • Add the fish, and I added a bit of lettuce. You could also add some chopped tomato.

  • I had intended putting some of the red cabbage in as well however decided it was big enough so I served the salad separately.


  • A very enjoyable meal!


  • Categories
    #dinner
    #lunch
    #party_food
    #unusual
    #vegetarian
    #tacos
    #mexican
    #fish
    #chips
    #red_cabbage
    #feta


    %recipeyum
    227275 - 2023-07-17 10:23:04

    Tags

    Holiday
    Festivals
    Family_friendly
    Easy
    Dinner
    Healthy
    Lunch
    Family
    Vegetarian
    Quick
    Dessert
    Simple
    Snack
    Kids
    Vegan
    Copyright 2022 OatLabs ABN 18113479226