Fish and Cauliflower Tacos

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If you’ve never tried fish tacos before, don’t wait any longer! I tried making fish tacos for the first time a few days ago when I had guests and it was a hit. Here is my recipe for Fish Tacos and Cauliflower!

This recipe requires a little preparation but it’s worth it! The advantage is that you can prepare everything in advance, then serve and assemble at the last minute.

Preparation of the Fish

You can prepare the fish in advance and cook it at the last minute.

Choice of Fish

For this recipe, I advise you to choose a white flesh fish such as hake, pollock or cod. Since tacos are served with strong flavoured sauces (guacamole, pico de gallo, chipotle sauce etc), it is not necessary to choose a very delicate fish. Prefer fish according to the arrivals!

Quantity for 4 persons:

  • 400 g of white flesh fish (cod, hake etc.)

Marinade

Marinate the fish for at least 10 minutes. You can marinate it longer but no longer than 2 hours. For the marinade, count the following quantities:

  • 1 tsp. cumin
  • 1 tsp paprika
  • 3 tbsp. olive oil
  • 1 pinch of Espelette pepper (or other mild powder pepper)
  • salt and pepper

Cooking

Shortly before serving, heat olive oil in a frying pan. Then fry the fish over medium heat until it is cooked inside.

Preparation of the cauliflower

To accompany the fish, I added cauliflower and oven-roasted chickpeas.

  • 1 cauliflower
  • 1/2 can of chickpeas (100 g)
  • 1 tsp. cumin
  • 1 tsp. paprika
  • Olive oil
  • Salt and pepper

Detail the cauliflower into florets. Drain the chickpeas. Place on a baking sheet. Pour a drizzle of olive oil. Sprinkle with cumin and paprika.

Cook for 15 minutes at 200°C. Then, add salt and pepper. You can prepare everything in advance and bake shortly before serving.

For a 100% vegetarian version, you can only make these tacos with cauliflower and roasted chickpeas!

Fish and Cauliflower Tacos
Fish and Cauliflower Tacos

Preparation of sauces

What makes tacos so delicious are the sauces that go with them! There are plenty of choices and possible variations. My favorite sauces and those that go particularly well with these Fish and Cauliflower Tacos are pico de gallo, guacamole and chipotle sauce.

Pico de Gallo

Pico de gallo is a cold sauce made with diced tomatoes, chili peppers, coriander and lime. For my pico de gallo, I use the following quantities:

  • 4 red tomatoes
  • 1 red chilli pepper
  • 2 limes
  • 1 white onion
  • 1 clove of garlic
  • 1/2 tsp. cumin
  • Coriander
  • Salt
Pico de Gallo
Pico de Gallo

Dice the tomatoes and onion. Pour them into a small bowl. Add the finely chopped garlic and chilli pepper. Squeeze the limes. Add the lime juice, cumin and a pinch of salt to the tomatoes. Sprinkle with fresh coriander.

Some people don’t like cilantro, which is the case at home! If this is the case for you too, replace cilantro with flat-leaf parsley.

Chipotle sauce

Chipotle sauce is a creamy, slightly spicy sauce. To make this sauce, you need chipotle peppers in adobo sauce. You will find these peppers in small cans in specialized grocery stores.

For the chipotle sauce, I used the following quantities:

  • 1 Greek yoghurt
  • 2 chipotle peppers in adobo sauce
  • 3 tbsp. mayonnaise
  • 2 tbsp. olive oil
  • 3 tbsp. cold water
  • 1/2 lime ,juice
  • Salt

Mix them all with a blender.

Chipotle sauce
Chipotle sauce

Guacamole sauce

Guacamole sauce is a classic of Mexican cuisine! You can easily find it ready-made, but there is no such thing as homemade.

There are plenty of recipes with or without tomato, with or without cream. To accompany these Fish and Cauliflower Tacos, I prepared my guacamole with the following ingredients and quantities:

  • 2 avocados
  • 1 tomato
  • 1 lime, juice
  • 1/2 chili (optional)
  • salt

Mix all ingredients together with a blender.

Guacamole sauce
Guacamole sauce

Red cabbage

Finally, to give a little crunch to the tacos, I added a red cabbage salad.

  • 1/4 red cabbage
  • 1 pinch of salt
  • 1/2 lime, juice

Cut the red cabbage finely and put it in a bowl. Add a good pinch of salt and the juice of half a lime. Let the cabbage marinate for 40 minutes or more.

Preparation of tacos

Start by heating the tortillas. I like to heat them on a cast iron pan, without oil. It only takes a few seconds.

Then, to finish, place the following ingredients on each tortilla in the order:

  • guacamole
  • salad
  • fish
  • cauliflower
  • chickpeas
  • red cabbage
  • pico de gallo
  • chipotle sauce
  • coriander or/and flat parsley

Enjoy it while it’s still hot!

Fish and Cauliflower Tacos
Fish and Cauliflower Tacos

If you liked this recipe of Pissaladière or pizza with onions and anchovies, then you will certainly be interested in these other Mediterran recipes too!

Feel free to leave me a comment if you liked this recipe or if you have any questions.

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Fish and Cauliflower Tacos

Rate this recipe!Scroll and click on the stars below
5 from 1 vote
Prep Time 45 mins
Cook Time 20 mins
Course Plat principal
Cuisine Mexicaine
Servings 4

Ingredients
  

Fish

  • 400 g of white flesh fish cod hake etc.

Fish marinade

  • 1 tsp. cumin
  • 1 tsp paprika
  • 3 tbsp of olive oil
  • 1 pinch of espelette pepper or lmild chili pepper powder
  • salt and pepper

Cauliflower and chickpeas

  • 1 cauliflower
  • 1/2 tin of chickpeas (100 g)
  • 1 tsp. cumin
  • 1 tsp. paprika
  • Olive oil
  • Salt and pepper

Pico de gallo

  • 4 red tomatoes
  • 1 red chilli pepper
  • 2 limes juice
  • 1 white onion
  • 1 clove of garlic
  • 1/2 tsp. cumin
  • coriander
  • Salt

Chipotle sauce

  • 1 Greek yogurt
  • 2 chipotle peppers in adobo sauce
  • 3 tbsp. mayonnaise
  • 2 tbsp. olive oil
  • 3 tbsp. cold water
  • 1/2 lime juice
  • salt

Guacamole

  • 2 avocados
  • 1 to mato
  • 1 lime
  • 1/2 chili option
  • salt

Red cabbage

  • 1/4 red cabbage
  • 1 pinch of salt
  • 1/2 lime juice

Other

  • 12 small tortillas or 4 large tortillas
  • 4 lettuce leaves
  • 1 bunch of coriander
  • 1 bunch of flat parsley

Instructions
 

Fish

  • Prepare the fish marinade by mixing the olive oil, cumin, paprika and espelette pepper.
  • Marinate the fish for at least 10 minutes. You can marinate it longer but no longer than one hour.
  • Just before serving, heat some olive oil in a frying pan. Then fry the fish over medium heat until it is cooked inside.

Cauliflower and chickweights

  • Detail the cauliflower into florets. Drain the chickpeas. Place on a baking sheet.
  • Pour a drizzle of olive oil. Sprinkle with 1 teaspoon cumin and 1 teaspoon paprika.
  • Cook for 15 minutes at 200°C. Season with salt and pepper. You can prepare everything in advance and cook shortly before serving.

Pico de gallo

  • Dice the tomatoes and onion. Pour them into a small bowl. Add the finely chopped garlic and chilli pepper. Squeeze the limes. Add the lime juice, a pinch of salt and cumin to the tomatoes. Sprinkle with fresh coriander.

Chipotle sauce

  • Blend all the ingredients with a blender.

Guacamole

  • Blend all the ingredients with a blender.

Red cabbage

  • Cut the red cabbage finely and put it in a bowl. Add a good pinch of salt and the juice of half a lime. Let it marinate for at least 30 minutes or more.

Preparation of the tacos

  • Heat the tortillas in a pan without oil or in the oven.
  • Place on each tortilla in the orde:
  • guacamole, salad, fish, cauliflower, chickpeas, red cabbage, pico de gallo, chipotle sauce, coriander and/or flat parsley.
  • Serve hot or cold.
Keyword spicy, uncommon
Tried this recipe?Mention or tag @la.cuisine.de.geraldine and let me know how it was!

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