White Fish Tacos
Any white fish fillets make the perfect filling for tacos! Serve with sour cream, fresh coriander, crisp shredded lettuce and extra lime wedges.
Ingredients
Serves: 6
- 1 teaspoon vegetable oil
- 1 green chilli, chopped
- 1 leek, well rinsed and chopped
- 2 cloves garlic, crushed
- salt and freshly ground black pepper to taste
- 1 cup (250ml) chicken stock
- 2 large tomatoes, diced
- 1/2 teaspoon ground cumin
- 750g any firm white fish fillets
- juice of 1 lime
- 12 warmed corn tortillas
Directions
Preparation:15min ›
Cook:30min ›
Ready in:45min
- Heat the oil in a large frying pan over medium heat, and fry the chilli, leek and garlic until tender and lightly browned. Season with salt and pepper.
- Stir in the chicken stock and tomatoes and season with cumin. Bring to the boil. Reduce heat to low.
- Place the choice of fish into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes or until the fish is easily flaked with a fork. Wrap in warmed corn tortillas to serve with the suggested accompaniments above.
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Reviews (5)
Something else. The extra juice is a blessing. I placed the mixture into a colander to drain it, over a pan. Then, I took the juices and simmered them down over medium-heat, uncovered. A few small dollops of sour cream, heating it through, and then I had an absolutely luscious creamy sauce for the tacos. Why pour it down the drain? Sheesh. - 29 Sep 2008
Made it vegetarian. I love this recipe. Use shallots or red onions instead of leeks. Use Poblano chillis instead of Anaheim. Use canned chopped tomatoes, drained, instead of fresh. Use store bought chucky salsa as a topping. Etcetera, etcetera. My friends love it with Pico de Gallo and guacamole. - 29 Sep 2008
This is healthy, fast and delish. I topped mine with a little cheese, advocados, and sour cream (light). Don't skimp on fresh lime juice, you can really taste it! - 29 Sep 2008
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