Tangy Fish Tacos
Prep. : 20 Min
Cook. : 25 Mins
Total Time :
45 mins
Cuisine : Mexican
Readymade Taco shells – 2
Surmai/King fish(boneless) – 2-3 slices
Shredded cabbage – 1/4th cup
Shredded carrot – 1/4th cup
Salt & pepper to taste
Hung Curd – 1/2 cup
Lemon juice – of 1 lemon
Lettuce leaves – as required
Freshly chopped coriander/parsley – for garnish
Oil – 1 tbsp
For The Mexican Spice Mix
Turmeric powder – 1 tsp
Coriander powder – 2 tsp
Cumin powder – 1 tsp
Paprika/Red chilli powder – 1 tsp
Chilli flakes – 1/2 tsp
Salt 2 tsp
Pepper – 1/2 tsp
- Cook taco shells according to the instructions on the pack.
- Then make the Mexican spice Mix by mixing all its ingredients in a small bowl.
- Massage the fish on both sides with the spice mix and a generous squeeze of lemon juice.
- Add a little oil in a pan & cook the fish on both sides (usually takes not more( 3 – 5 mins).
- Once done, remove from flame and keep aside.
- Now make the sauce with hung curd, some more Mexican spice mix & lemon juice.
- Add grated carrot & cabbage to the hung curd mixture & toss well so that the veggies are well coated with the sauce.
For The Assembly
- Shred the fish with the help of a fork or your fingers.
- In the taco shell, add some lettuce leaves, top with the creamy veggies, top with the shredded fish and finally, garnish with some coriander/parsley
- Serve & watch the expression of your children change from happy to really happy
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