400 grams white fish fillets, such as cod or pollock
2 ripe avocados
1 red onion, peeled
1 red chilli
1 teaspoon chipotle tabasco
1 tablespoon tomato sauce
150 grams crème fraîche
1/4 small red cabbage
1/4 small iceberg lettuce
1 handful cherry tomatoes
8 small flour tortillas
Mix a few glugs of olive oil, the juice of one lime, a little fresh coriander and cumin powder. Coat the fish in the mixture and leave to marinate in the fridge.
Halve the avocado and take out the stone. Scoop out the flesh and dice into small cubes. Dice the red onion, then deseed and chop the chilli.
Chuck the avocados, onion and chilli in a bowl. Squeeze over the juice of half a lime and pour in a few glugs of olive oil. Mash up the avocado so that it's creamy but still chunky, then stir in some fresh coriander and leave to one side for later.
Mix the tabasco sauce and tomato sauce into the crème fraîche (add extra tabasco if you like it hot) and leave to one side for later. Shred the red cabbage and the lettuce as fine as you can. Quarter the tomatoes and toss them with the lettuce and cabbage. Squeeze over a some lime juice and season well with salt and pepper.
Preheat an oven to 200°C.
Place one tortilla between two small ovenproof bowls, stacking them inside each other. Bake the sandwiched tortillas in the oven for 3 minutes. Take the tortilla out of the bowls and bake for 3 more minutes, until crisp. Repeat with all of your tortillas.
Lay the fish fillets onto a non-stick baking tray. Preheat a grill as high as it will go and cook the fish for a couple of minutes on each side until just starting to blacken.
Flake the fish and serve it alongside the guacamole, crème fraîche, cabbage slaw and crisp tortilla bowls.
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- With the help of Barry today we've made awesome DIY tacos. Some beautiful flaky fish. Homemade guacamole. Salad. Creme fraiche, and look at these bowls made from taco shells. So much going on. Let's get the lads up to the table and get involved.
- Jamie, Mike, get up. Come on, let's go!
- [Voiceover] This is Ben, Jamie, Barry, and Mike.
- Don't mind me.
- [Voiceover] We are old schoolmates, and together the faces of "Sorted". An online cooking community with one aim. To get more of our generation into the kitchen. In each episode, one of us attempts to impress the group with a great tasting recipe. And we talk food at the table.
- DIY fish tacos, what do you reckon? No!
- It's not a hat!
- It's definitely his.
- The fish, a little bit of the sauce, as well.
- Yes, and then we just.
- If I can give you some feedback. It's a bit dry.
- I don't know anything about tacos.
- You're doing it wrong, mate!
- Put it down, and use this. It's why I gave it to you for. The main focus of the taco dish is the fish, so Bazz, how can we do that?
- You've got the cod, and it would be great with a little kind of marinade for it. with olive oil, lime, and some cumin. Shake that all up, pour it over our fish. Which has been boned, skinned, and filleted. Leave it to marinade, and later on we grill it under a very high heat.
- What about the dip? A thousand island dressing.
- It's not far from that. Infused it with greens, it's very fresh. Tomato sauce, already mixed up with loads of spices and flavors in there, and a little bit of smoked chipotle tabasco.
- What did you learn Bazz?
- We got to feed Ben tequila.
- Yeah, making us drunk really easily.
- Salt. Tequila, lime. And guacamole. We've got two ripe avocados. Gonna scoop out that, and then mix it with finely diced onion, the juice of a lime, some chilli, fresh coriander, in this amazingly rustic, beautiful guacamole.
- Okay, want another?
- The bowls was really simple, you see. And all it was, normal tortilla between two bowls. Stick it in the oven, and hence, the shape.
- And to grill our fish, place the baking tray under a very hot grill, and give it two or three minutes either side.
- Easy as that. When you think about it, it's obvious.
- That makes sense.
- What's your rating out of 10 for this one?
- I would give it nine and a half.
- Wow! Okay, next.
- Go ahead and say it in Spanish.
- No that's just... Up to five.
- For goodness sake.
- No, ocho is eight. I'm going to give it an eight. Ocho!