I thought I’d had tacos before until I visited friends in Chicago 2 years ago. What started out as a casual dining experience fast turned into a mission to search out the best Taco places in Chicago, and now it’s something I do in whenever I’m in the States.
They are so fresh and flavoursome in their variety of combinations, and are a doddle to create on the grill. A little food really can go a long way and if you get the family involved it’s easy to creating a feast that will be remembered long after the last bite!
- 1.5 kg plaice fillets (most white fish fillets will work)
- 1.5 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 sea salt flakes
- 1/2 tsp soft brown sugar
- 1/4 tsp cayenne pepper
- 2 tbsp cold-pressed rapeseed oil
- 12 tortillas (corn preferrably)
For the Slaw
- 1/8 red white cabbage, thinly sliced
- 4 spring onions, thinly sliced on the angle
- 1/2 pkt fresh coriander, some picked and some left on the stem
- juice of a lime
Avocado – Coriander Sauce
- 60ml sour cream
- 2 ripe avocados, pitted and skinned
- 1/2 pkt fresh coriander
- juice and zest of a lime
- 1 jalapeno or chilli, de-seeded and finely diced
- sea salt flakes, to taste
- Setup your BBQ for 225c grilling heat with a cast iron skillet over the area of heat, lid down and vents open as applicable.
- Combine the dry spices with the salt and sugar for the blackened seasoning in a small bowl. Lay the fish fillets out on a baking sheet and coat with the blackened seasoning on both sides. Cover and leave to one side.
- Place the ingredients for the avocado – coriander sauce in the bowl of a food processor and blitz until well combined. Taste and season as necessary.
- Combine all the slaw ingredients in a large bowl and mix well.
- Warm the tortillas in the preheated skillet for 10-15 second per side, or until they have some scorch marks on them. Remove and hold in a foil parcel to keep warm.
- Heat the oil in the skillet and add the fish pieces a few at a time. Cook for 2-3 minutes or until the outside has blackened then turn over. Cook for a further minute before removing from the pan and repeating with the remaining fish.
- Break up the fish into 2-3 inch pieces. Scatter some of the slaw mixture across the middle of each taco, then dot with pieces of fish and the avocado-coriander sauce before topping off with more slaw and fish. Serve.