Fish Tacos

Up your taco game with this recipe from Nick Nairn. Nick makes his own tacos with maseca corn flour which he serves with goujons, guacamole and pico de gallo which is a type of salsa. This is one delicious dish which is great fun to make and so tasty to eat! It will quickly become a family fave!

2-3

Ingredients

Tortilla

100g maseca corn flour
Water
1.5g salt

Guacamole

1 ripe avocado
Juice 1/2 lime
2g salt
1 tbsp olive oil

Picco de Gallo

2 ripe tomatoes, concassed
1/2 finely chopped red onion
1/2 red chilli, finely chopped
2 tbsp coriander, finely chopped
1 clove garlic, finely chopped
1g salt
2 tbsp olive oil
Juice of 1/2 lime
1 tbsp tomato ketchup (optional)

Goujons

Plaice fillets
Cut into 1 cm strips
Plain flour
2 eggs
Panko breadcrumbs

White Sauce

100ml mayo
60 ml sour cream
Juice 1/2 lime
1 clove garlic, very finely minced
1.5 g salt
Pinch cayenne pepper
Pinch ground cumin
Milk to adjust

To serve

Lime wedges and micro coriander

Method

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Tortilla

Combine the cornmeal and salt and add enough water to make a stiffish dough. Divide into 40g balls and using a tortilla press (the heavier the better) and 2 pieces of baking parchment press to the thickness of a beermat. Cook on hot plancha turning as needed (I speed things up with a blowtorch). Keep warm in a clean tea cloth.

Guacamole

Mash all well together, leave some texture

Picco de gallo

Mix all ingredients, adjust seasoning.

Goujons

Panne sole and reserve

White sauce

Whisk all together and add milk to get pouring consistency. Adjust seasoning and transfer to a squeezy bottle

Deep fry the sole until golden.

Place tortillas on serving plates, top with a dollop of guacamole, then 3 goujons. Next a 2 tbsp pico, a sprinkle of white sauce. Finish with micro coriander and a wedge of lime.