Coconut fish tacos

Coconut fish tacos

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Cook the parcels of fish in the oven or on the barbecue. Have the mashed avocado, chopped tomatoes, lettuce, coriander leaves and limes ready at the table. Wrap the tortillas in foil and warm them in the oven or on the barbecue for a minute or two. Bring the parcels to the table and have everyone assemble their own tacos according to taste. I never worry about the fish cooling down once at the table – this is bright summer eating for hot days and warm nights, and nothing needs to be scalding hot.

Ingredients

Quantity Ingredient
4 firm white fish fillets, peeled and deveined, approx. 175g each – bream, sea bass or grey mullet; or 16 good-sized prawns
1-2 fresh red chillies, chopped or finely sliced
2 garlic cloves, chopped or finely sliced
a small bunch fresh coriander, stalks and leaves separated, stalks finely chopped, leaves roughly chopped
5cm fresh ginger, grated or very finely sliced
1 lime, grated zested and juiced
4 tablespoons grated coconut, (fresh or creamed block)
4 teaspoons coconut oil or neutral cooking oil
salt

To serve

Quantity Ingredient
mashed avocado
chopped tomatoes
sliced green lettuce
limes, juice saved
warm soft flour tortillas

Method

  1. Preheat the oven to 200°C.
  2. Assemble the parcels. Cut 4 pieces of foil, each big enough to house a fish fillet. Place the fish fillets skin side down on the foil. Evenly distribute the chillies, garlic, coriander stalks, ginger, lime zest and coconut between the fillets and add a spoonful of oil and a little salt to each one. Loosely enclose the fish in the foil, sealing all sides but making sure the pouch has enough room for heat to circulate over the fish while cooking.
  3. Space the four foil parcels on a baking tray and place in the hot oven. Cooking time will depend on the size of the fillets. Cook for 6 minutes, then open up the parcels and check to see if the fish is opaque and hot to touch. Remove when it is. If it isn’t, reseal and return to the oven to continue cooking.
  4. Remove from the oven and open up the parcels, taking care to not spill any of the cooking juices. Spoon the juices back over the fish and squeeze over the lime juice.
  5. To assemble the tacos, place some mashed avocado, chopped tomatoes, shredded lettuce, reserved coriander leaves and more chilli, if you like, on each of the warm tortillas and distribute the cooked fish between them, spooning over some of the cooking juices.
  6. Roll up the tortillas and serve.
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