Nigella Lawson Fish Tacos Recipe

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 …

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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Quick and Healthy Fish Tacos Gimme Delicious

WEBJun 30, 2020 · Instructions. Season the fish on both sides with cumin, chili powder, and salt; set aside. Prep the sauce and the slaw. Whisk sour …

1. Season the fish on both sides with cumin, chili powder, and salt; set aside.
2. Prep the sauce and the slaw. Whisk sour cream or Greek yogurt, juice of 1/2 lime, water, chili powder, and salt together in a small bowl. Toss slaw ingredients together in a medium bowl. Place both in the fridge until ready to eat.
3. Cook the fish. Drizzle olive or avocado oil in a large skillet over medium-high heat. When hot, place fish in the skillet and cook for 4-5 minutes on each side, just until the fish is cooked through and blackened in spots. Remove fish from the skillet, spritz with lime juice, and break apart into large chunks.
4. Assemble the tacos, starting with the charred or warmed tortilla and layering on slaw, fish, and sauce, in that order. Add other toppings, as desired, and serve with extra lime wedges.

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