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Flathead: Tacos with Pico de Gallo

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With compliments of Carol Ritchie

You Need: (Serves 4)p44_Fish_Tacos

  • 500g flathead, cut into 4 pieces (substitute with deep sea bream, deep sea perch)
  • 1 teaspoon lime or lemon zest
  • 2 tablespoons lime or lemon juice
  • 1 tablespoon tequila (optional)
  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon salt
  • 2 cups Chinese cabbage, thinly sliced (or lettuce)
  • 8 taco shells

Pico de Gallo:

  • 2 medium tomatoes, diced
  • 4 spring onions, finely diced
  • 1/2 red or yellow capsicum, seeded and finely diced
  • 1 fresh jalapeno chilli, seeded and diced
  • 2 tablespoons chopped fresh coriander

 

Method:

In a medium bowl, stir together all ingredients for pico de gallo. Cover and refrigerate until ready to serve.

Combine zest, juice, tequila, oil, garlic, cumin and salt in a bowl. Add fish, mix and marinate for 1 hour in the refrigerator.

Warm the taco shells according to the instructions on the packet.

Drain the fish and barbecue or grill for 5 minutes per side over medium-high heat. Cut each peice in half.

To serve, spoon 1/4 cup of sliced cabbage into the bottom of each taco shell. Place 1 piece of fish into the middle and top with 1/3 cup of pico de gallo over each fillet.