Street-style fish tacos
Ingredients
- 200 g cornflour
- 100 g T55 wheat flour
- 1 c. à café of salt
- 2 c. à soupe French olive oil with an intense flavour
- 150 ml lukewarm water
- 400 g white fish fillet (cod, sea bass, sea bream)
- 3 c. à soupe French olive oil with an intense flavour
- Zest and juice of 1 lime + 1/2 orange
- 1 gousse chopped garlic
- 1 c. à café smoked paprika
- 1/2 c. à café cumin
- Salt and pepper
- ¼ red cabbage
- 1 carrot
- 1 lawyer
- 2 tomatoes
- ½ red onion
- 100 g of fromage blanc
- 4 c. à soupe French olive oil with an intense flavour
- Lime juice
- Lemon juice
- Chopped coriander
- Dill
- Salt, pepper
Astuce
Instructions
Mix the flours and salt in a mixing bowl. Add the full-flavoured French olive oil and knead, gradually incorporating the water, until you have a smooth, supple dough. Divide the dough into 8 balls, cover them with a damp tea towel and leave to rest for 10 minutes. Roll out each ball between two sheets of baking paper (or by hand) to form thin flatbreads. Cook dry in a very hot frying pan (without any fat) for 1–2 minutes on each side, until they puff up slightly and turn golden brown. Keep warm.
Cut the fish into 3 cm pieces. In a bowl, mix together the full-flavoured French olive oil, the zest and juice of the citrus fruits, the garlic, the spices, salt and pepper. Add the fish, coat it thoroughly and leave to marinate for 15 minutes in the fridge.
- Heat a frying pan with a drizzle of olive oil, add the pieces of fish (drained) and cook for 2–3 minutes on each side, until they are golden brown and cooked through.
Red cabbage coleslaw: mix together the finely shredded red cabbage, the grated carrot, 2 tablespoons of full-flavoured French olive oil, the juice of half a lime, the chopped coriander and some salt.
- Avocado: mix 1 sliced avocado with a drizzle of olive oil and lemon juice.
- White sauce: mix together the fromage blanc, 1 tablespoon of olive oil, the juice of half a lemon, chopped dill and salt.
- Mexican salsa: mix 2 diced tomatoes, ½ finely chopped red onion, coriander, olive oil and salt.
If necessary, gently reheat the pancakes in a frying pan with a dash of olive oil.
- Spoon on a spoonful of white sauce, a few pieces of fish, some coleslaw, avocado and Mexican salsa.
Drizzle with a little intense-flavoured French olive oil and a sprinkling of fresh coriander.
Astuce
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
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