Mexican Fish Tacos

    (1)
    45 mins

    Mexican food uses many ingredients from Indian cooking. You'll love these tangy fish tacos, great as a sit down meal or portable picnic snacks! Add mirchi sauce for a spicy kick.


    2 people made this

    Ingredients
    Serves: 6 

    • 1 teaspoon vegetable oil
    • 1 teaspoon vegetable oil
    • 1 green chilli, chopped or more to taste
    • 1 green chilli, chopped
    • 1 onion, chopped
    • 1 leek, chopped
    • 2 cloves garlic, crushed
    • 2 cloves garlic, crushed
    • salt and freshly ground black pepper to taste
    • salt and freshly ground black pepper to taste
    • 225ml chicken stock
    • 225ml (8 fl oz) chicken stock
    • 2 large tomatoes, diced
    • 2 large tomatoes, diced
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground cumin
    • 675g halibut fillets, or fish of choice
    • 675g (1 1/2 lb) halibut fillets
    • 1 lime
    • 1 lime
    • 12 corn tortillas/wheat chapati
    • 12 corn tortillas

    Directions
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the oil in a large frying pan over medium heat, and sauté the chilli, onion and garlic until tender and lightly browned. Season with salt and pepper.
    2. Heat the oil in a large frying pan over medium heat, and sauté the chilli, leek and garlic until tender and lightly browned. Season with salt and pepper.
    3. Mix the chicken stock and tomatoes into the frying pan, and season with cumin. Bring to the boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.
    4. Mix the chicken stock and tomatoes into the frying pan, and season with cumin. Bring to the boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.
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    (1)

    Reviews in English (1)

    Jasmine
    by
    1

    This was my second Mexican dish from your site. Everyone liked it, wasn't tough to make.  -  21 Jul 2010

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