This recipe is incredibly easy to make, conjuring up classic Californian flavours with simple ingredients.
They’re rich, zingy, crunchy and unbelievably delicious, and make for a splendid summertime lunch.
Ingredients (serves 2):
Mini corn tortillas
For the fish:
500g white fish (we used cod)
For the onion salsa:
1 small red onion, diced
Bunch of fresh coriander, roughly chopped
For the beetroot mayo:
2 tbsp Dr Will’s Beetroot Ketchup
3 tbsp Mayonnaise
Heat the oven to 180 degrees.
Fashion a parcel out of tin foil, and place the fish inside with a drizzle of olive oil and a good pinch of salt and pepper before sealing the parcel. Cook in the oven for 15-20 minutes.
Meanwhile, In a bowl, cover the onion with the juice of 1 lime and leave for at least 15 minutes (this mellows the strong flavour of raw onion), then add the coriander.
In a separate bowl, combine Dr Will’s Beetroot Ketchup and mayonnaise, and season well with salt and pepper.
Heat your tacos, one by one in a hot, dry saucepan and place them on a plate covered in foil to keep warm.
Once the fish is cooked, remove it from its foil parcel and flake into a bowl.
At this stage, build your tacos. Start with the warmed corn tortilla, then a big pile of flaky fish, followed by the zingy salsa and the vibrant beetroot mayo. Squeeze over some more fresh lime juice and any leftover coriander.
That’s a wrap!