Mediterranean fish tacos

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Ingredients

  • 3 lemons, zested and juiced
  • 2 sprigs fresh oregano, leaves finely chopped
  • A handful flat-leaf parsley, finely chopped
  • 3 cloves garlic, grated or minced
  • 60ml extra-virgin olive oil
  • 900g halibut or mahi mahi
  • Salt and pepper
  • 12 (12-15cm) flour tortillas
  • 1 heart cos or cos lettuce, chopped
  • 1/2 red onion, thinly sliced
  • 8 pepperoncini peppers
  • 2 roasted red peppers, patted dry
  • 240ml Greek yoghurt
  • 1/2 tsp ground cumin
  • 1/4 cucumber, peeled and grated

Use imperial measurements

Method

How to make Mediterranean fish tacos

1) Heat grill pan over medium high heat or preheat outdoor grill.

2) Combine the juice and zest of 2 lemons, oregano, parsley, 2 cloves garlic, olive oil and add fish, turn to coat and season with salt and pepper.

3) Wrap tortillas in foil and place in warm oven or directly on grill to soften and warm through.

4) Shred cos lettuce and combine with sliced onions.

5) Slice hot peppers and reserve.

6) Combine red peppers and yogurt in food processor. Add cumin, 1 clove garlic, zest and juice of remaining 1 lemon, cucumber and process until smooth, transfer to a bowl.

7) Grill fish 6 to 7 minutes until firm and cooked through then cut into cubes.

8) Serve fish to wrap in soft tortillas with lettuce, onions, hot peppers and sauce.

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