Image: Heather Cameron & Kim Christie
Give your next meal some kick with these sweet and spicy fish tacos.
- 4 fillets white fish, trout or salmon
- 1/4 cup unsalted butter
- Zest of 1 lemon
- 3/4 cup bread crumbs or Panko crumbs
- 4 tortilla shells
- 6 radishes, sliced
- 1 mango, peeled, stoned and diced
- 1/2 avocado, peeled, stoned and diced
- Juice of half a lime
- Handful of cilantro, chopped
- 10 cherry tomatoes, quartered
Chipotle Mayo Sauce
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt or sour cream
- 1 tbsp chipotle sauce
- Juice of half a lemon
1 Preheat the oven to 350°F. Rinse the fish fillets and lay them on a baking tray lined with parchment paper.
2 Melt the butter in a small saucepan. Add the lemon zest and the bread crumbs and mix well. Cook until the mixture becomes crumbly and dry. Sprinkle this topping lightly over the fish and bake for 20 minutes. If you have larger fish, it may take a bit longer.
3 While the fish is cooking, make the salsa. Add the radishes through tomatoes in a bowl and toss to combine.
4 To make the chipotle mayo sauce, combine the mayonnaise through lemon juice in a bowl and mix. Refrigerate until needed.
5 To assemble the tacos, lay out a tortilla shell, place a piece of fish in the centre and spoon over some of the salsa. Drizzle some chipotle mayo sauce on top. Roll up and eat with your hands.
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Excerpted from Farm Fresh Recipes: From the Missing Goat Farm by Heather Cameron. Copyright © 2013 by Heather Cameron. Photography Copyright © 2013 by Heather Cameron. Excerpted by permission of CICO Books, a division of Ryland Peters & Small ltd. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.