Fish Tacos

For the fish:


1lb fish, skinned and de-boned, cut into chunks about the size of your palm. (I would suggest a meaty yet flaky white fish, like mahi mahi or cod.

1/4 cup extra virgin olive oil

2 tsp ground coriander

2 tsp ancho chili powder

1 tsp ground garlic powder

Pinch of cinnamon

Salt & pepper



For the mayo:

1/2 cup store bought (or homemade, you fancy pants!) mayonnaise

1 large bulb green garlic, or 2 cloves regular garlic, chopped

2 tsp ground cumin, toasted in a pan over medium-low heat until fragrant

8 sprigs mint, leaves picked, stalks discarded

Juice of 1 lime

Salt and pepper



For the tacos:

10 corn tortillas

1/4 head of green cabbage, shredded

Pickled banana pepper strips (optional)

Mexican spring onion, white part only, minced finely

1 lime, cut into 8 wedges



1) Marinate the fish: In a bowl, combine oil, spices, salt and pepper. Add fish and make sure each piece is coated with the marinade. Let sit for 20 – 30 minutes.



2) Make mayo: Put mayo, garlic, mint, cumin and lime juice in a food processor. Whizz until smooth. Season with salt, pepper and more lime juice if necessary. Pour into a bowl and set aside.



3) Grab a large nonstick saute pan, and warm it gently over medium heat; no need to add oil since the fish is already coated in oil. Once warm (test by sprinkling some water into the pan, if it sizzles and evaporates, you’re ready), place each piece of fish in the pan. It should sizzle gently but firmly when it hits the pan. Cook about 3 minutes per side, until cooked through, but still moist. The fish should flake easily with a fork. Don’t overcook your fish! It’ll taste awful!



4) Remove fish from pan and cut into 1/2″ chunks. Serve immediately with warmed tortillas: I put a light layer of cabbage on the bottom, then the sauce, a few chunks of fish, the minced onion, a couple of slices of banana pepper and a squeeze of lime. And once the fish is done, you can do what I do, and make cabbage tacos — everything except the fish! So good!