There’s a time and place to chase authentic food experiences. Fortunately, when eating homemade tacos, it doesn’t sit high on my authentic foodie radar.
I took some liberties with the seasonings of these tacos to create somewhat more of an Australian fish taco, building flavours that easily enhance the fish rather than just the authentic Mexican ones.
There’s ground sumac to season the fish before grilling, as I love this quick Middle Eastern way to add an earthy lemon hit – no fussy zesting required.
Prep: 30 mins
Cook: 10 mins
Serves: 4
For the tacos
800g rockling fillet, boneless (fresh, white flesh fish with a firm texture is best, approximately 200g per person)
Olive oil
Sea salt
Sumac, ground
Corn or flour tortillas, allow 2-3 per person (try lettuce or cabbage leaves instead for a lighter take)
Cut the fish fillet into 1cm fingers for quick grilling, or carefully slice pre-cut portions along the fillet.
Liberally sprinkle the slices with sumac, sea salt and a splash of olive oil. Allow to marinate while preparing the salsa and guacamole.
Using the barbecue makes it quick to warm the tortillas and grill the fish. Preheat it whilst making the accompaniments. When all the sides are ready to go, warm the tortillas on the grill a couple at a time and keep them warm in a tea towel.
Grill the thin slices of sumac spiced fish for about 2 minutes each side, just long enough for the grill to caramelise the outside slightly, so the fish doesn’t stick to the barbecue.
Serve the cooked fish on a platter alongside the warm tortillas, the salsa, guacamole, extra lime and chilli, some shredded cabbage and your favourite hot sauce.
DIY tacos are ready to be shared – they’re great for everyone to dig into and build their perfect combination and spice level. Don’t be shy with generous squeezes of lime over the lot.
Tomato, green bean, eggplant salsa
300g green beans, about 1 large handful
1 purple eggplant
4 roma tomatoes, cut into a rough 1cm dice
1/4 red onion, thin slices
Handful parsley, stalks and all
50ml sherry vinegar
50ml olive oil
Sea salt
Cut the stalks off the beans and blanch in a pot of boiling water for one minute, then drain and cut in half.
Slice the eggplant into 1cm thickness and grill on the barbecue as it warms up. Flip sides once grill lines appear and it starts to wilt.
Remove the eggplant from the grill and chop into 2cm pieces.
In a large bowl toss the chopped tomatoes, the warm eggplant and beans, red onion, rough chopped parsley, sherry vinegar and olive oil. Season well with salt, then put straight into a serving bowl.
My guacamole
¼ red onion, sliced
1 garlic clove
3 coriander roots and stalks
1-2 small red chillies
Sea salt
½ ear of corn, removed from the cob, raw
½ roma tomato, rough chopped
2 large avocados, I prefer creamy hass or reed avocados for guacamole
Handful coriander and parsley, stalks and all
2 tbsp fish sauce
1 lime, juiced
2 tbsp extra virgin olive oil
Using a mortar and pestle, crush together the onion, garlic, coriander roots, red chilli and sea salt (you can make the guacamole without a mortar and pestle, if you finely slice or blend these first).
Crush in the raw corn and tomatoes to make a wet, rough base. Crush in the avocado, seasoning with the fish sauce, olive oil and lime juice, gradually tasting as you go. Add some extra lime juice and fish sauce if needed. The olive oil helps develop a silky smoothness to the guacamole and binds it all together.
For later in the week
All of these taco components are screaming to be built into a bowl version ready for lunch the next day. Box it up as you put any leftovers away and save yourself a job in the morning.
The vegetable salsa and guacamole make excellent wrap or sandwich fillings with some sliced meats or roast chicken.
The tomato, eggplant and bean salsa is great when stashed for a day or two, tossed with some rocket and perhaps bocconcini as a side salad.
Leftover tortillas can be dried in a low oven and used as corn chips for any extra guacamole.
