Fish tacos with kiwi & coriander salsa and chipotle sour cream

By 12th August 2016Recipes

If you are obsessed with Mexican-inspired dishes and chipotle flavours as much as we are, then you have to try this dish! Easy, yummy and with lots of fresh flavours!

Ingredients:

8 – 12 small corn soft tortilla

400 gr of white fish (preferably fresh, but also any frozen hake or kingklip will do the deal)

For the fish marinade:

1 tsp Black Mamba Chipotle Chilli Paste

1/4 cup of extra virgin olive oil

the juice of one lime (or lemon)

salt & pepper to taste

For the kiwi coriander salsa:

3 kiwis

one fresh bunch of coriander

6 spring onions

a dash of Black Mamba Chipotle Chilli Sauce

the juice of one lime

For the chipotle sour cream:

1 cup of sour cream

a dash of Black Mamba Chipotle Chilli Sauce

For the garnish:

one small red cabbage

one small red onion

1 cup of vinegar

salt and pepper to taste

 

Serves: 4 people

 

Turn on the oven to 180℃.

Make a marinade for the fish mixing the Black Mamba Chipotle Chilli Paste with olive oil, the juice of one lime and salt & pepper to taste (check how hot is your hot and adapt the amount of chipotle paste accordingly). Pour marinade on top of the fish, place in an oven dish and grill for about 30 to 45  minutes (depending if you’re using fresh or frozen fish) – check constantly so the fish doesn’t dry: it should be ready when the fish flakes easily and the smell starts to make you drool.

While the fish is cooking, put in a pan in low heat the chopped kiwis, spring onions and coriander, with a dash of Black Mamba Chipotle Chilli Sauce, the juice of half a lime and a bit of salt. Blend everything together and voilà! Your kiwi coriander salsa is ready (I prefer it a bit chunky instead of totally smooth, but to each its own).

Chop the red cabbage and red onion in slices and put on a mix of boiling water and vinegar for a maximum of 5 minutes (as you want them to still be crunchy and fresh). Once done put in a serving dish (add a bit of salt if you feel it needs it).

If you still think you need more chipotle flavour (and we wouldn’t disagree) then add some drops of Black Mamba Chipotle Chilli Sauce to your sour cream and put in a bowl for serving.

When your fish is ready take it out of the oven and cut it in bite sizes. Turn the oven off but place the tortillas inside just to warm them up enough with the residual heat (make sure you don’t leave them for too long as they can become hard very quickly, been there done that!). Once tortillas are warm place in a basket and cover with a clean cloth (so they remain warm).

I also made a quick chunky guacamole as another side dish mixing avos, white onions and tomatoes chopped in small cubes, salt and lime juice to taste (but you can opt out as you have lots of amazing flavours already!)

Put each element in a serving dish and let everybody make their own tacos with all the yummy bits and pieces you made. Enjoy and let us know if you liked it!

 

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