1st & 2nd July 2017. Bristol Harbourside.

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Ez’s fish tacos recipe

Ez’s fish tacos

Serves 4-6

Fish taco’s are an epic summer bbq recipe. Really simple and packed with fresh flavours. Ez’s taco’s are inspired by a mix of Californian and Mexican flavours. The fruit salsa is killer, and you can experiment by adding your own mix. It goes with just about anything, but is best wrapped up with fresh fish, beer and sunshine.

Ingredients:

For the fruit salsa:

1/4 honeydew melon (100g), remove the seeds, cube

2 avocado’s, cubed

2 Kiwi’s, peeled and cubed

(100g) blueberrries

1/4 pineapple, peel, core and cube

1 red fresh chilli, de-seed and finely chop

Juice of 1/2 lime

Handful of freshly chopped coriander (two tablespoons)

The fish – Whole Cod loin or white meaty fish (850g), You can use salmon too! Boneless, and skin-off

Vegetable Oil

12 soft mini flour tortillas

Method:

The Salsa –

Cube all ingredients to approx 1cm

Combine all the ingredients in a bowl together and mix gently but thoroughly

Taste, add more lime juice, coriander / chilli for preference (You can use other fruits, such grapes, mango, different types of melon etc)

Make it up!

The Fish –

Cube the loin into bite-size chunks

Pat the fish dry with kitchen roll

Add two heaped table spoons of plain white flour to a plate, then add…

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon cayenne pepper

1 teaspoon chili powder

1 teaspoon chilli flakes

Roll the fish pieces in the flour and spices, so lightly coated on all sides, shake any excess flour off.

Add the rolled fish pieces to an oiled baking tray, shuffle them around gently so they get a bit of oil on each side. Spread the fish chunks out on the tray, so they have space in between.

Place a cast iron skillet directly onto the hot coals of your bbq and splash in some oil

Add the fish chunks and cook through until it has a very slight crisp on the outside, but still juicy in the middle, you don’t want the fish to dry out!

Turn the fish 1/2 way through.

Finely shred 150g amount of white cabbage with a mandolin

Warm the tacos up in a dry griddle pan, add them to a dish, line them up and fold in half ready for the filling.

To Make the tacos:

In the middle of the wrap, add a pile of shredded cabbage, chunks of fish on top, then a nice heap of salsa. Finish off with a big dash of Cholula Mexican hot sauce, wrap and eat.