Re visiting fish tacos

I have been retrying a lot of my recipes these past few weeks and on Friday night (last night) we reconnected with fish tacos. I looked up the original recipe I had written when I was writing recipes for kidspot and put it into action once again but with a few slight changes.
Instead for putting the marinade ingredients into the blender, I decided to use the mortar and pestle as I was after a recipe with big flavour, not just quick preparation. I was not disappointed. It is like everything in life, if you're after a quick fix by all means use the fastest approach, BUT if you have a few extra minutes pound away in your stone mortar and you will be justly rewarded. The colour was sensational, not to mention the smells of coriander, garlic and lime juice wafting around the kitchen.

I proceeded to follow the recipe but remembered I used corn the last time I made it but couldn't find it in the recipe and I didn't want to dirty another pot (I really hate dishes!) so I shredded my cobs of corn, scattered the kernels around the fish just before popping it in the oven to cook. Fresh corn is wonderful raw, so a little roasting with the fish would only bring out a great fresh flavour.

Popping the fish fillets into a hot oven for about 7 minutes is a very healthy way to prepare these tacos, the marinade really opens up and flavours the fish and corn, while the fillets remain flaky and juicy. Once they are cooked I remove them (along with the taco shells) from the oven, cut into a rough dice, then serve hot with diced cucumber, quartered cherry tomatoes, shredded lettuce and some lime mayo that I whipped up while the fish was marinating.
Yet again this was a big hit with everyone. The crisp taco shell pares beautifully with the fresh condiments, flavour packed fish not to mention the tangy lime mayo.

For the recipe click here.