Happy Cinco de Mayo! It would be almost criminal to let today go past without sharing a Mexican recipe with you all, and I have a really good one. These fish tacos are light, colourful, packed full of flavour and just enough spice to get your taste buds tingling.
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Although Cinco de Mayo is often mistaken as Mexican Independence Day, which is actually September 16th, it is the date that the Mexican army won the Battle of Puebla in 1862. But, to most of us around the world it is the day that we indulge our obsession with Mexican food and eat until we feel like guacamole is going to start seeping out of our pores. No? Just me then?
I just wanted to quickly apologise for not being around much recently. I haven’t been posting much here and I have many of your lovely blogs to catch up on, but things will start slowing down soon and I will be getting back in to a normal routine. I am so excited about that. What with developing the recipes for the HHH book, starting the photoshoots for them and then going on a couple of press trips, I am struggling to fit everything in. So, thanks for your patience and thanks for sticking around.
But what you really want to hear about, are these delicious tacos, right? I feel that fish isn’t used in Mexican dishes enough. Well, not in our house anyway. We sometimes use prawns, but it is mostly chicken, pork or beans. Using cod makes it that little bit lighter and it has quite a meaty texture too.
Although this fish has a nice seasoning on it to give it some flavour, these tacos are all about the mango and jalapeño slaw I think. It’s crunchy, it’s sweet and it’s spicy. What more could you want in your taco?
I am really loving using a giant lettuce leaf to replace the tortillas at the moment. When the weather starts to get nice, my food cravings become much lighter and this substitution fits in well with that. It can get a little messy, but what is Mexican food without a little bit of mess?
Also, how cute is that taco stand in the picture above? The lovely people at Kitchen Craft sent me one as they know how much I love Mexican food. They are perfect for using when you are filling up your tacos, so they the filling doesn’t go everywhere.
I don’t post many drinks recipes here on the blog, and although this isn’t much of a recipe, and more just throw everything in to a jar kind of thing, I thought I would share it as we have been having a jug of this with dinner every night. It is jut water. lemon juice, lemon slices and mint, but it is so refreshing and it goes especially well with Mexican food.
Ingredients – Serves 2:
– 4 mini tortillas
– 2 cod fillets
– Quarter a tsp each of paprika, chilli powder, cumin, ground coriander, garlic powder and a pinch of sea salt and black pepper
– Quarter of a red cabbage, thinly sliced
– 2 tomatoes, diced
– Juice of 1 lemon
– 10g coriander (cilantro), chopped
– Half a mango, diced
– 2 jalapeños, finely diced
– Half an avocado
– 3 tbsp water
– 4 spring onions (scallions)
– 2 tbsp Greek yoghurt
– 2 tbsp coriander
1) Mix the seasoning together and sprinkle over the cod fillets. Put under the grill for 15 minutes, until the cod is cooked.
2) Meanwhile, in a large bowl, mix together the red cabbage, tomato, mango, jalapeños, coriander, lemon juice and pinch of sea salt and black pepper and mix well.
3) In a blender, add the avocado, water, Greek yoghurt and coriander and blender until smooth.
4) Add some slaw to the tortillas, top with flaked cod fillets and spoon over some of the avocado cream.
Nutritional Information – per person:
Are you eating Mexican food night? What are you having?