Fry Fish and Serve Up Some Tacos
More than half of the food the average Trinbagonian eats is imported. This should come as no surprise since our twin isle’s annual food import bill is approximately $6 billion. By purchasing local, you funnel money back into our community and support its growth and sustainability for future generations. Our weekly column “In Season” features one fish and one vegetarian meal using readily-available ingredients, so you can take advantage of the vibrant bounty from farmers’ markets, local farm stands, and your own yard.
Fried fish tacos topped with creamy avocados, fresh chadon beni, sweet tamarind sauce and tart lime juice are the answer to the question “What’s for dinner?” Simple ingredients are the key to putting this easy dish together. Imagine it can all be yours in under 30 minutes.
FRIED FISH TACOS
YIELDS: 1 Serving
PREP TIME:20 mins
COOK TIME:10 mins
TOTAL TIME:30 mins
INGREDIENTS
- 8 to 10 soft tortillas
- 1 pound fish, cleaned and skin removed
- ¼ cup fresh green seasoning
- Salt and pepper to taste
- 1 cup flour (or cornflour)
- Oil for frying
- To top it off 1 small avocado, sliced or smashed
- 1 bundle chadon beni, chopped
- ½ cup garlic sauce (or sour cream)
- ⅓ cup tamarind sauce
- ½ small red cabbage, chopped
- Dash of pepper sauce, optional
DIRECTIONS
- Cut fish into 2-inch strips or cubes. Season with green seasoning, salt and pepper. Cover and allow it to marinate in the fridge for 30 minutes.
- Heat oil in a large saucepan over medium-high heat.
- Dredge fish pieces in flour (or cornstarch) and carefully lower into hot oil. Fry until golden brown and transfer the fish to a plate lined with paper towels to absorb any excess grease.
- To assemble the tacos, warm tortillas in a non-greased frying pan over high heat for 30 seconds on each side, or until it’s charred to your liking. Then, fill with fried fish, desired toppings and sauces.
Word to the wise: You can never go wrong with too much sauce. Slap it onto your taco and enjoy!
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