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Fish and Cauliflower Tacos

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5 from 1 vote
Prep Time 45 mins
Cook Time 20 mins
Course Plat principal
Cuisine Mexicaine
Servings 4
Calories

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.
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