Fish tacos

I love everything about Mexican food, even the food that isn't really Mexican. Nachos dripping with cheese? They should really claim that one. My desire to create authentic Mexican fish tacos stems both from my love of the tacos at Mamasita (A lovely Mexican restaurant in Melbourne) and from 'I Love You, Man' in which they eat fish tacos. While my reasoning is not particularly authentic, I have researched this extensively, and wikipedia tells me that the tacos are. 




2 tomatoes, chopped
small handful of coriander, chopped
1/2 a small spanish onion (you guessed it, chopped)
good squeeze of lime juice


300g white fish
2 tablespoons olive oil
2 tablespoons sweet paprika
2 tablespoons ground cumin
1/2 tablespoon chilli powder
1 garlic clove 
salt and pepper
juice of half a lime


1/2 cup white cabbage
1/2 cup red cabbage
juice of half a lime


2 tablespoons light sour cream (light is better because it is more watery)
1 tablespoon water
juice of half a lime
1 teaspoon sweet chilli sauce (not authentic, I realise, but daaamn)
pinch of chilli powder, to your liking

White corn tortillas




1. Pop the fish in a bowl and add all the spices. Leave it to marinate for an hour or so.
2. Chop up the ingredients for the salsa, cover with lemon juice and leave to sit. The lemon takes away the sharpness of the raw onion. For those who are intolerant to onion, perhaps add a tiny amount for taste, or omit if necessary.
3. Chop up the cabbage finely and add the lemon juice. In this case, the lemon brings out the vibrancy of the red cabbage. 
4. Heat up two pans on a medium heat. In the first, larger pan, add some more olive oil and cook the fish, not turning too regularly but also not burning it. Probably goes without saying.
5. While the fish is cooking, add one tortilla at a time to the smaller pan. You can spray the pan with a bit of olive oil if you like. They will begin to bubble and brown a little, so remove from the heat when it is cooked through and add the next one.
6. Being the multi tasker that you are, mix up the crema ingredients until you have a thin yet saucy consistency.
7. All that is left to do now is assemble and consume, amigo.