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Zingy Fish Tacos


Dr Will's zingy fish tacos with beetroot mayonnaise and crunchy onion salsa

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)

Olive oil

For the onion salsa:

1 small red onion, diced

2 limes

Bunch of fresh coriander, roughly chopped

For the beetroot mayo:

2 tbsp Dr Will’s Beetroot Ketchup

3 tbsp Mayonnaise


Method:

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! 

This recipe is incredibly easy to make, conjuring up classic Californian flavours with simple ingredients.


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