Fish Tikka Tacos
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
10 oz/300g swordfish or other white fish (fillet or steak)
Cooking oil- olive, canola, sunflower or vegetable
For the marinade:
2/3 cup greek-style yoghurt
1 inch/2 cm fresh ginger, peeled and finely grated
1 garlic clove, peeled and finely grated
1-2 hot chiles (optional)
3 tbsp tikka masala
1/2 tsp salt
For the yoghurt sauce:
1/2 cup yoghurt
2 tbsp fresh Dill
1 garlic clove, peeled
Pinch salt
To serve:
Approx 1 cup baby spinach leaves
1/2 Red onion sliced thinly
A few fronds of fresh dill
Mini tortillas or normal sized tortillas quartered
Fresh lime wedges
Instructions:
Makes 6-8 mini tacos
Blitz the marinade ingredients in the food processor until a smooth mixture is formed. In a large bowl, place the fish and cover with the marinade. Use your (clean) fingers to make sure the fish is well coated. Cover the bowl with cling wrap and place in the fridge for at least an hour.
In the meantime, rinse out the food processor bowl and blitz the yoghurt sauce ingredients until the garlic is well incorporated. Also, prepare the other ingredients ready for serving.
In a hot pan, preferably a griddle pan, drizzle a cooking oil of your choice. Once the oil is hot, fry the fish until it is cooked through with nice char marks on either side. When the cold marinade hits the hot oil, there will be a hot little spitty tantrum so do keep a lid ready to contain it.
Once it is slightly cooled, slice the fish up into bite sized pieces. To serve, Lay out the tacos. Along the midline of each taco, place a few spinach leaves, then some fish. Top with yoghurt sauce, red onions (don’t be shy!) and a few fronds of dill,then a squeeze of lime. Serve with something alcoholic (preferably).
From onesmallpot.com