We love Tacos in our house, and I was surprised by how much I liked using Sea Bass in our Fish Tacos. We’re not mad keen on hot spice, it tends to set off our Reflux so I’ve created a Jerkish seasoning for the fish. Its got a lot of lovely flavour to it, but not much heat. The spice mixture doesn’t have a all the traditional ingredients for ‘Jerk’ spice – that’s because we didn’t have them in the house and I’m refusing to buy spices to try for one dish. If you want a traditional fiery jerk spice there are lots of great recipes out there. The fish does need the kick of spice to stand up against the other ingredients.
For our Fish Tacos we serve them with smashed Avocado (a bit of lemon juice, salt and pepper), lettuce, chopped up Mango and refried beans. You can add in chopped tomato salsa if you like, we don’t as we’re also not mad keen on tomatoes. When the fish is nearly cooked we peel the skin off, and fry it in the same pan. It will be soft when you fry it, but once out of the pan it goes crispy and is wonderful crumbled up on top of the Fish Taco. If you don’t fancy Sea Bass, you can use Sea Bream, or Salmon.
If you don’t fancy Tacos – you can just fry the fish in the Jerk Spice and Serve with Rice and green veg for a lovely supper.
If you’re after a vegan option – check out our pulled Jackfruit
Fish Tacos
Ingredients
- 1 Fillet of Fish per person
- 1 Mango (chopped up)
- Taco Shells or Wraps
- El Paso Refried Beans
- Shredded Lettuce
- 1/3 Cucumber (chopped up)
- A couple of Spring Onions
- 1 Ripe Avocado
Jerkish Spice
- 2 tbsp Soft Brown Sugar
- 1 tbsp Smoked Paprika
- 1 tsp Cayenne Pepper
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Ground Clove
- 1/2 tsp Ground Cumin
- 1/2 tsp Ground Mixed Spice
Instructions
- Mix all the spices together with the brown sugar. You'll have a fair bit, I store it in Tupperware with the other spices.
- Cover both sides of the fish with the spice, and leave to sit for 15 minutes.
- Chop up the mango, cucumber, lettuce, spring onions and tomatoes if you're using them.
- Pop the refried beans in a pan on low to warm up.
- Mash up the Avocado with 1 tsp lemon juice, and salt and pepper.
- In a little vegetable oil fry the fish for 3 minutes skin side down. Flip the fish over and fry for 2 minutes, remove the skin and fry it separately. The fish should be white by now and cooked through, flip over again so that the side that had the skin on it gets a few moments in the hot pan.
- Remove from the pan, crumple the fried skin up, break the fish up into chunks and serve with all the other bits to make your Fish Tacos.
