Taco magic : Fish and courgettes
True to my roots I have an incommesurable love for tacos, all kinds and at all times; no mexican would argue that anything wrapped in or scooped with a tortilla taste better. Finding a good one outside of México is not an easy task. We are lucky that this days, with the gluten free craze the once unknown corn tortillas are available in most places, they however will never taste like the soft and steaming hot little discs straight out of those screeching industrial era looking machines, a process quite amusing to watch actually, take a look if you ever have some spare time.
I either buy them and re-cook them, sort of speak, they are always on the side of being raw for my taste so I literally put them under the tab so they get wet and then cook them on both sides on a super hot pan. Sometimes I make my own out of dry corn masa in a steel tortilla machine my loving mom carried with her on the multi-stop 20+ hour trip to New Zealand, bless her.
The lemony pickled onions are a must for this and other tacos. They have a toned down flavour and a beautiful purple hue that invites you to eat more. Make sure to use the infused lime juice over your taco. In fact this is my favorite part of the onions.
Fish and Courgette tacos with pickled onions
2 x 150 gr firm flesh fish filets (snapper, halibut, sea bass, sea bream) I used Tarakihi a local sea bream with flaky texture and delicious flavour.
1/2 tsp smoked paprika
Salt and pepper to taste
4 courgettes, sliced in 1/2 cm thickness half moons
1/2 onion, thinly sliced
1 small garlic clove, chopped finely
1 small bunch coriander, chopped
1 tbsp light olive oil
Salt and pepper
6 corn tortillas
1 avocado, cubed
For the pickled onions:
1 medium red onion, thinly sliced
4-5 limes, juiced
Mix all the ingredients and leave to marinate for 15 min till the onions start softening and the juice turns purple.
Start pat drying the fish with some paper towel and season with salt, paprika and pepper on both sides. Keep in the fridge till you need it.
In a medium size pan fry the onion in the olive oil, once its translucent add garlic, fry for a few seconds and add coriander. Turn the heat up and add courgettes. Sauté till they have golden patches and are cooked but al dente. About 5 minutes, stirring; season and keep warm.
Pan fry fish in a little olive oil for about 3 min on one side and 2 on the other. Transfer to a plate and let rest so it finishes cooking.
Wet the tortillas under the tab (this step will ensure a soft result). Warm in a hot pan a minute on each side till the water evaporates.
Put tortillas in a plate and top with courgettes, pieces of fish, pickled onions, avocado cubes and the spicy sauce of your choice. You can serve this with avocado mayo and will be as, if not more delicious than with the plain avo.