Prep time: 25 mins Difficulty: Medium Serves: 2-4 Duration: 1:35 hr
Our Fish Taco's are a Camping Season favourite, it can be enjoyed at home or on the campsite. Prep some of the ingredients prior to your trip will ensure you have all the components to build this amazing taco.
Ingredients
Taco Soft Shells
2 Cups of Naturelo Harina De Maiz Azul OR Masa Harina OR Plain flour
1 Cup of warm water
Pinch of salt
Fish
2-4 Tuna Steaks diced up
1/2 Pod of Black Pepper
1/2 Pod of Cumin
1/2 Pod of Smoked Paprika
Flour coating for Fish
1 Cup of plain flour or Masa
1tsp of corn starch (optional)
1/2 Pod of Black Pepper
1/2 Pod of Cumin
1/2 Pod of Smoked Paprika
Pico Di Gallo
3 large Tomatoes or 1/4 pack of cherry tomatoes
Handful of coriander
1 white/brown onion
1 tbsp of Jalapeño or a fresh one, chopped
1 Lime squeezed
1 Pod of Salt
Cream Corn
1 can of sweetcorn
1 tbsp of butter
1/2 Red Onion
2 tbsp of Jalapeño or a fresh one, chopped
Splash of Double Cream or milk
2 Garlic cloves
1/2 pod of smoked Paprika
Method
Step 1- Add 2 cups of masa/flour, a pinch of salt and 1 cup of warm water to a bowl, knead the mixture until smooth and form into a large ball, cover and leave it for 15-20 minutes. Separate the large ball into smaller ones (the number of tacos you want to make). If you have a taco press put the smaller balls in and form into taco shapes, if you do not have a press then roll them out into flat circles. These are now ready to fry, get your pan really hot and no oil is needed. Flip when they start to brown, when both sides are done remove from the heat.
Step 2- `Prepare your pico de gallo by dicing your onion, tomatoes, Jalapeño and coriander add these to a bowl and squeeze the juice of 1 lime and add a pod of salt, stir it up and let it rest for at least 30 minutes.
Step 3- For cream corn, grab 1/2 a red onion, 2 garlic cloves and Jalapeño. Dice them finely and add them to a pot with some butter and a pod of smoked paprika. Cook until the onions are glossy. At this point add your can of sweetcorn and cook for 5 minutes. Remove from the heat and pour into a blender, add cream or milk and blitz until you reach a creamy consistency. If you are away from the blender, then you can crush the corn with your hand before adding it to the onion blend.
Step 3- Dice your tuna steaks into cubes and throw them in a bowl, add 1/2 Pod of Black Pepper, 1/2 Pod of Cumin and 1/2 Pod of Smoked Paprika, if you have any juice left in your lime then squeeze the remainder over your seasoned fish, throw in the lime and mix it all together. Leave to marinate for at 10 minutes and then remove the lime.
Step 4- Take 1 cup of flour, corn starch and mix with the remaining spices you used for the fish marinade. You can take a plastic bag and throw your fish into the flour mix and shake well. Once all your fish cubes are covered in the flour mix take them out and shake off the excess.
Heat up a pan and drizzle a little oil to cover the hot pan. Firstly fry the other half of the red onion to add as a garnish. Remove your friend onion and then fry your fish for 5 minutes.
Final Step- Time to assemble, take a soft taco and spoon some cream corn in circular motion, then top with your fish, add your pico de gallo and fried onions and add hot sauce if you like the heat.
Job Done.