Nigella Fish Tacos Recipe

Low Calorie Fish Tacos Lose Weight By Eating

WebDec 5, 2020 · Instructions. Mix the marinade ingredients in a large bowl, cover and place in the fridge for 1-2 hours. Preheat a grill to high heat …

1. Mix the marinade ingredients in a large bowl, cover and place in the fridge for 1-2 hours.
2. Preheat a grill to high heat and lightly spray with olive oil.
3. Add the marinated fish to the grill and cook for 5 minutes, flip and cook for another 5 minutes until the fish is flakey.
4. Meanwhile, mix all of the dressing ingredients in a medium bowl and set aside.

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Fish Tacos Recipe Nigella Lawson Food Network

WebJan 2, 2020 · Deselect All. For the quick-pickled onion: 1 small red onion, peeled, halved and sliced into half-moons. 2 limes, juice only. For the hot …

1. Preheat the oven to 220 degrees C (425 degrees F)/gas mark 7 for the fish, and begin by preparing the sides for your tacos. Peel and halve the red onion, then thinly slice into half-moons. Put the red onion slices into a bowl and cover with the lime juice. Stir with a fork to mix the onion well in the juice. Actually, if you can get this done ahead of time (up to 1 day), so much the better, but even 20 minutes is fine.
2. Make the hot sauce by mixing together the mayonnaise and the gochujang paste (or other hot sauce) in a small bowl. Set aside.
3. For the corn relish, put the canned sweetcorn into a bowl. Finely dice the chile (de-seed if you don’t like too much heat) and add to the sweetcorn, along with the chopped coriander and some salt to taste. Give it all a good stir, and set aside.
4. Cut the fish fillets in half lengthways, so you have long fingers, and arrange in a shallow roasting dish. Mix together the cumin, paprika and salt, and sprinkle it over the fish fillets.

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