I used to say that if I ever had to pick one type of food to eat for the rest of my life it would – hands down – be Italian food, and while I’m sure I’ll never fall out of love with pizza and pasta, Mexican Food has been slowly settling the score. I’d eat it for breakfast (Huevos Rancheros and Breakfast Burritos, yo), lunch and dinner – and I’ve got my go-to Quesadilla and Nachos recipes down. But sometimes it’s nice to mix things up.
On honeymoon in Florida, I tried the most amazing Mahi-Mahi Fish Tacos and have been trying to recreate the recipe ever since. Unfortunately, Mahi-Mahi isn’t exactly a regular down the fish aisle at Tescos, so I used good old bog-standard cod instead 🙂
Fish Tacos (for two)
- Two fresh boneless cod loins
- 4 Tortilla Wraps
- Fahita Seasoning (usually a mix of Paprika and Cayenne Pepper – but packet seasoning is fine)
- Olive oil
- 1 Red and 1 yellow bell pepper
- A mix of applewood smoked and chedder cheeses
- Sour cream
- Cholula (or any other hot sauce you fancy)
- Mexican rice and salad to serve
- Rub each loin with the fahita seasoning and then parcel up in a lightly oiled piece of foil. Cook in the oven for 20 minutes on 180°.
- While the cod is cooking, prepare your tacos. Slice up the peppers and then scorch in a pan. Griddle each tortilla wrap on both sides until soft, then spread with sour cream, salsa and cheese, scattering over the cooked peppers.
- Once the cod is cooked, slice the flakes and share between the tacos. Fold each taco to seal, then return to oven for 5 minutes to finish. Drizzle with hot sauce.
- Serve with mixed salad and spicy Mexican rice 🙂