Sunny days always inspire me to do a little recipe developing, and wild fish is a favourite for me to get fancy with. I’ve done fish tacos before, but these ones are next level! Enjoy with your family tonight. We paired these beauties with fresh sweet potato fries and my homemade chipotle mayo!
Serves 6-8 tacos
- ½ Cup All Purpose Flour
- 1 tsp each Salt and Pepper
- 12 Shrimp
- 350 g Fresh Wild Cod
- ½ Cup Grapeseed oil
- 2 Tbsp Extra Virgin Olive oil
- 2 Cloves garlic, minced
- 1 cm Fresh ginger, grated or minced
- 1 Red onion, thinly sliced
- 1 Red Bell pepper, thinly sliced
- 2 Limes
- 4 Romaine leaves, washed and thinly sliced
- Fresh Parsley or Cilantro
- Chipotle Mayo or Sriracha*
- 6-8 Mini Corn or Wheat tortillas or Hard taco shells
- Place the flour, salt and pepper into a bowl.
- Prepare the fish by giving it a quick rinse and leaving on a piece of paper towel to dry slightly. Cut the fish into ½-inch pieces and coat with the flour mixture.
- Place a large wok on the stove over medium-high heat. Add the grapeseed oil and allow to heat through. Once hot, add the fish and give a light fry for about 5-7 minutes until the fish is cooked through. Remove from the wok and place on a paper-towel lined plate.
- Remove the oil from the wok and lightly clean with a paper towel.
- Return the wok to the stove and reduce heat to medium.
- Add the extra virgin olive oil to the pan. Once warm add the garlic and fresh ginger. Sauté for about 1-2 minutes.
- Add the sliced red onion and sauté until translucent, about 5-7 minutes.
- Add the peppers and juice of one lime and continue to sauté for about 5 minutes.
- Meanwhile, wash and prepare the romaine lettuce, parsley or cilantro, and slice the extra lime into wedges.
- To prepare your tacos, place a small amount of romained lettuce on a shell or wrap, followed by the vegetables mixture, and finished with the fish, parsley, a squirt of chipotle mayo and fresh lime squeeze.
*I made my own chipotle mayo by combining some Frank’s Red Hot Sauce with mayo. You can use a store-bought chipotle mayo, or Sriracha sauce if you prefer.