Fish tacos with haddock and kiwi and cucumber salsa
4 portions
Fantastic fish tacos with fresh flavours and components. A dish that goes well with both everyday and parties.
Ingredients
- 600 g of Fiskano haddock fillets, thawed
- 1 tbsp Japanese soya
- 1/2 lime, grated zest and squeezed juice
- 1 tsp honey
- 2 tbsp rapeseed oil for marinating + 2 tbsp rapeseed oil for frying
- 1 tbsp cumin
- 2 tsp paprika powder
- 1 pinch of cayenne pepper
Kiwi and cucumber salsa
- 1 cucumber, cut in half lengthways
- 1 lime, freshly squeezed juice and grated zest
- 1 tsp honey
- 1/2 tsp sesame oil
- 2 tsp Japanese soya
- 2 cm fresh ginger, grated
- 1 green chilli, finely chopped
- 2 spring onions, sliced
- 2 kiwi fruit
- 200 g shredded cabbage (or other salad)
- 1 pot of coriander
- 1 pkt small tortilla breads or hard taco shells
- 2 dl crème fraiche to serve
Proceed as follows
1.
Mix all the ingredients for the marinade for the fish and marinate for about 10 minutes.
2.
Saute the cucumber over high heat in a dry frying pan and cut into pieces.
3.
Mix the lime juice and zest, honey, sesame oil, soya, ginger and chilli. Cut off the peel and divide the kiwi into smaller pieces. Toss the cucumber, spring onions and kiwi in the marinade. Chop the coriander and mix with the cabbage.
4.
Fry the fish over a high heat in a frying pan to get a crispy surface for about 1-2 minutes per side.
5.
Grill the tortillas in a dry frying pan
6.
Fill the rolls with some cabbage salad, kiwi and cucumber salsa and top with some fish pieces. Top with some creme fraiche and more salsa.
