Wednesday, 7 May 2014

Chimichurri Fish Tacos

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Last Tuesday, it was Chimichuri Fish Taco day in our house. These had been on my to-make list for a while, and the time was finally right to make them. Spring was officially here, the day was blazing hot and juicy grilled fish wrapped in soft tortillas was in order. 
And, then the clouds rolled in, bringing with them an endless supply of rain. Not very spring like! Oh well, we are used to this kind of weather here in England, and so, we never let it put us off. 
Fish Tacos are essentially fish wraps. In the UK, we've always known tacos to be crispy shells thanks to these guys but they can be made just as well with soft tortillas too.
I marinaded and grilled white fish in a herby, citrusy marinade then wrapped them in soft, flour (or corn) tortillas, drizzled on my version of a Chimichurri Sauce along with a salsa guacamole thing! These tacos were really juicy and full of flavour - you'll definitely need to break the tissues out for this meal - it's going to get messy!
Wraps, previously: Cheesy Chicken Tandoori WrapsPeri Peri Chicken WrapsChicken Twister WrapsMoroccan Lamb Burger Wraps.


The ingredients you'll need include white fish, fresh coriander, garlic, jalapeno chillies, lemon juice, salt, black pepper, olive oil, dried oregano, vinegar, red chilli powder, avocado, tomato, sweetcorn and tortilla wraps.

Bismillah, let's begin!


First, marinade the fish.


Into a blender, throw in some Garlic and Jalapeno Chillies.


Add in Fresh Coriander.


Along with Salt, Black Pepper and Lemon Juice.


Blend until roughly chopped.


Then, through the lid of the blender ..


.. drizzle in Olive Oil whilst still blending.


Until a smooth marinade is formed.


Like this!


Now that the marinade is ready, take your fish. I used White Fish for this.


Slice the fish into chunks.


Pour on the marinade.


Stir in, and leave to marinade for a few hours or as long as you have.


Now, to make the Chimichurri Sauce. Use the same blender - less washing up!


Add in Garlic. You could add the garlic according to your preference since this is a raw sauce and so the garlic will be raw.


Dried Oregano


Then, you'll need some vinegar. I used Red Wine Vinegar but you can use normal, if you don't have it. A lot of people ask me whether Wine Vinegars are halal, and you can find out more here.


Pour in the vinegar.


Next, take Red Chilli Powder.


And, add in a pinch depending on how spicy you like things.


Then, take Fresh Coriander. It's more authentic to use fresh parsley but I didn't have any and coriander worked well too.


Add it to the blender.


Blend ..


.. until roughly chopped.


Then, once again, drizzle in Olive Oil whilst the machine blends.


Once the sauce is smooth and creamy ..


.. give it a taste and adjust if needed.


Blitz again.


And, then pour out into a bowl, and set aside. This sauce is great as a dipping sauce with grilled veggies or chicken.



Next, grab a tin of Sweetcorn.



Drain out the liquid.



And, place into a dry frying pan.



Spread the corn out.



And, turn up the heat.



Cook the corn, stirring, until toasted and golden brown. Keep your eye on it and don't leave it unattended.



Once done, pop onto a plate. This in itself would make a great snack or salad with salt and red chilli powder.



Anyway, onto making our salsa guacamole hybrid. Into a bowl, scoop in an Avocado.



Roughly mash it up with a fork.



Then, add in cubed Tomato



Squeeze in fresh Lemon Juice.



Season well with Salt and Pepper. Both tomatoes and avocados need seasoning.



Add in the sweetcorn, to taste.



Stir well, and taste! Adjust, if needed.



Cook the fish in a pan. Mine cooked for about 2 minutes per side since they were cut quite small.



You want the fish to have a lovely, golden crust on them.



Once the fish is done, it's time to heat up some Tortilla Wraps.



Then, it's time to bring everything together and dig in!




Enjoy! If you want, you could drizzle in some chilli sauce and mayo too!

Full Written Recipe:


Chimichurri Fish Tacos

Adapted from this recipe 

Ingredients – makes approx 6 Tacos

For the Fish

6 White Fish Fillets, fresh or frozen, cut into strips

Handful of Fresh Coriander

2 Garlic Cloves, peeled

2 Jalapeno Chillies

Juice of 1 Lemon

Salt and Black Pepper, to taste

Olive Oil, as needed

For the Chimichurri Sauce

Large Handful Fresh Coriander (or Fresh Parsley, to be more authentic)

2 tablespoons Dried Oregano

2 Garlic Cloves, peeled

2 tablespoons Red Wine Vinegar, or normal vinegar

Olive Oil, as needed

Pinch of Red Chilli Powder

Salt, to taste

For the Salsa

1 Avocado, roughly mashed

1 Tomato, cubed

1 tin Sweetcorn, dry roasted in a pan

Salt, to taste

Fresh Lemon Juice, to taste

For the Tacos

Tortilla Wraps, warmed

Method

To make the fish, blend together the fresh coriander, garlic, lemon juice, jalapeno chillies, salt and pepper until roughly chopped. 

Slowly drizzle in the olive oil through the lid, and blend until smooth.

Mix into the fish and leave to marinade for a few hours or as long as you have.

Next, the chimichurri sauce. Into the same blender, place the fresh coriander, dried oregano, garlic, vinegar, red chilli powder and salt. Blend and then add the olive oil through the lid. Blend until a smooth, almost creamy sauce is made. Taste and adjust, if needed. Set aside.

Next, to dry roast the sweetcorn. Drain out the excess water from a tin of sweetcorn, and place the corn into a dry frying pan over a high heat. Keep stirring until the corn is golden brown, then remove from the heat.

For the salsa/guacamole, place the avocado, tomato, sweetcorn, lemon juice and salt into a bowl. Mix, taste and adjust if needed.

Cook the marinaded fish in a pan, using a little oil, if needed. Fry on both sides until the fish is golden brown and a crispy crust has formed.

Heat the tortilla wraps in the microwave or a dry pan.

Fill up the tortillas with the fish, salsa and chimichurri sauce. Serve immediately!

This Time Last Year:



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Keep me in your duas, please,

Wasalaam!

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