Fish Tacos Umami Heaven with Green Savina Habanero Sweet Heat Sauce
Fish Tacos Umami Heaven with Green Savina Habanero Sweet Heat Sauce 43

A good fish taco has it all: It's crispy and creamy; it's spicy and salty. It's got that elusive umami (a savoriness from the protein) that satisfies your taste buds and quells your worst hunger. Neon Cactus (35 Call Ln, Leeds LS1 7BT) put together this incredible recipe for Fish Tacos just the way the should be.

Pre Time And Cook time

Prep Time: 10min
Cook time: 30min

    Fish marinade:
    500g Any lean fish
    we used salmon but any fish will work.
    1 Juice of a lime
    2 cloves of garlic
    1 1/2 tsp Chilli powder
    1 tsp Cumin
    1/2 tsp Smoked paprika
    1/4 tsp cayenne pepper
    1/2 Red cabbage
    thinly sliced
    1 White onion
    thinly sliced
    3 Carrots
    peeled and grated
    1/4 bunch of coriander
    chopped fine
    Pomegranate salsa:
    Seeds from 1 pomegranate
    1/2 Cucumber
    finley diced
    1/4 Bunch of coriander
    chopped fine
    1 Red onion
    finley diced
    1 Green chilli
    Deseeded and Diced
    100 ml Mayonnaise
    200 ml Creme fraiche
    1 Juice of a lime
    1/2 Tsp Chilli flakes
    300 ml MAHI Green Savina habanero
    1 pack of soft shell tacos

Tags : FOOD    

  1. Marinating; slice the fish into 1" strips, place the fish into a mixing bowl. Start off by adding all the dry ingredients first and rub all over the fish. Then Add the Juice of a lime and make sure its evenly coated with the marinade. Now place in the fridge for 15 minutes (any longer and the lime will start to cook the fish).
  2. Slaw / Pomegranate salsa; Place all ingredients in a bowl and mix well. (didnt want to write pomegrante salsa as another step as its just the same as the slaw method.)
  3. Crema; place the mayo and creme fraiche into a mixing bowl and whisk together, slowly add the lime juice in bits at a time. Then add the chilli flakes & MAHI sauce in. You can add more MAHIsauce depending how hot you would like this to be.
  4. Cooking; grab yourself a non stick pan and place it on a medium heat for 3 minutes, wait for the pan to start smoking. Once this is done turn it down to a low heat, add a tiny bit of oil into the pan. Grab your fish from the fridge and place the strips into the pan. Cook for 2 minutes on each side.
  5. Cooking; Take the pan off the heat once the fish is cooked and let it rest, whilst its doing this well heat up our taco shells. This can be done in the oven or in a pan. Place taco shell onto a plate, add some slaw. Then add your fish, the pomegranate salsa and finish off with the Crema.
  6. Enjoy with a nice cold Mexican beer.

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