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Grilled f ish tacos with salsa roja
6 dried Californian chillis
In a medium frying pan, heat chillis over medium heat for about 30
1 clove garlic, crushed
seconds, being careful not to scorch. Remove from pan and carefully
1 onion, diced
remove stem and some of the seeds, depending on how hot you like
1 plum tomato, chopped
it. Place chillis, a pinch of sea salt, garlic, onion, tomato and oregano
1/4 tsp oregano
in a blender and blend until roughly chopped. Add water and blend
1/2 cup water
until smooth. Heat frying pan over medium heat and add oil. Add the
1 tbsp olive oil
chilli mixture to the pan and simmer, stirring for 3 minutes. Set aside.
12 corn tortillas 2 tbsp olive oil 4 x 150g (1 1/2 pounds) f illets white f ish Sea salt & cracked black pepper 1/2 head iceberg lettuce, shredded 2 cups guacamole (recipe page 170) 3 plum tomatoes, diced 2 limes, halved
Heat a large frying pan over high heat. One by one, place a tortilla into the frying pan and cook each side for 1 minute or until crispy. Remove to a plate, repeat with remaining tortillas, and keep warm in a stack until ready to serve. Cut fish fillets in half widthways. Coat fish well with olive oil and rub with salt and pepper. Heat a large frying pan over medium heat. Add the fish pieces and cook each side for 2 minutes or until just cooked. To serve, top tortillas with lettuce, tomato, guacamole, salsa roja and 2 pieces of fish. Serve with lime. Serves 4
Sourced C i t i e s 173