SUMMER FISH TACOS

Summer Fish Tacos image

These fish tacos require some DIY assembly and a lot of condiments, but rest assured that the actual preparation is much more low-effort than you might think. For one, I roast the fish that goes in the tacos rather than, as is more traditional, fry it; the quick-pickled onions involve no more than cutting a small red onion into half-moons and steeping them in lime juice; the sweet corn relish is mainly made out of a can (for which, no apologies) and the spicy sauce comes simply by adding some Korean gochujang into some shop-bought mayo. (Recipe courtesy Simply Nigella)

Provided by Nigella Lawson

Categories Avocado

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 20

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Ingredients

1 small red onion, peeled, halved and sliced into half moons
2 limes, juice only
125 g mayonnaise
2 teaspoons gochujang , paste to taste or 2 teaspoons hot sauce, to taste
198 g tin sweetcorn, drained
1 fresh red chili
3 tablespoons fresh coriander, chopped
salt, to taste
4 skinless fillets firm white fish, such as hake (750 to 900g/1lb10 ounces to 2 pounds total) or 4 haddock, from the thicker loin end (750 to 900g/1lb10 ounces to 2 pounds total)
1 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon sea salt, flaked
1 garlic clove, peeled and finely grated
2 tablespoons regular olive oil
8 soft corn tortillas
2 ripe avocados
1 lime, juice only
salad leaves
1 -2 tablespoon fresh coriander, chopped
2 limes, cut into wedges

Steps:

Preheat the oven to 220ºC/gas mark 7 (428ºF) for the fish, and begin by preparing the sides for your tacos. Peel and halve the red onion, then thinly slice into half-moons. Put the red onion slices into a bowl and cover with the lime juice. Stir with a fork to mix the onion well in the juice. Actually, if you can get this done ahead of time (up to 1 day), so much the better, but even 20 minutes is fine.
Make the hot sauce by mixing together the mayonnaise and the gochujang paste (or other hot sauce) in a small bowl. Set aside.
For the corn relish, put the canned sweetcorn into a bowl. Finely dice the chilli (de-seed if you don't like too much heat) and add to the sweetcorn, along with the chopped coriander and some salt to taste. Give it all a good stir, and set aside.
Cut the fish fillets in half lengthways, so you have long fingers, and arrange in a shallow roasting tin. Mix together the cumin, paprika and salt, and sprinkle over the fish fillets.
Mix the garlic and the oil in a small bowl. Drizzle the fish with the garlicky oil, and roast in the oven for 8-10 minutes, depending on the thickness of your fillets. Check to see if the fish is cooked through (though only just) before taking out of the oven.
Once you've taken the fish out (though don't let it get cold) turn off the oven and warm the tortillas in the fading heat. Meanwhile, peel, stone and slice the avocados, then spritz with the juice of the lime, ready to serve with the other accompaniments.
Arrange the fish on a plate (lined with salad leaves, if so desired), sprinkle with some chopped fresh coriander, and take to the table along with the warmed tortillas. If you don't want to add any salad to the fish directly, you may want to put a bowl of shredded iceberg or some other crisp leaves nearby.
Put the bowls of soused, but drained, red onions, the corn relish, hot sauce and a plate of sliced avocados on the table so that everyone can load their tortillas. A plate of lime wedges and a pile of napkins are both good ideas, too.
MAKE AHEAD NOTE: The pickled onions, hot sauce and relish (minus the coriander) can be made 1 day ahead. Cover and refrigerate until needed. Stir the chopped coriander into the corn relish just before serving.

Nutrition Facts : Calories 401.5, Fat 23.7, SaturatedFat 3.4, Sodium 761.7, Carbohydrate 50.4, Fiber 13.5, Sugar 4.8, Protein 7