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#cod #onion #garlic #chilli #paprika #shallots #oregano #cumin #cayenne #sugar #mayonnaise #cornmasa #cornmasa #cornflour #vegetableoil #redcabbageslaw

Blackened Fish Tacos

Blackened Fish Tacos

Perhaps the ultimate #seafoodstreetfood, these amazing Mexican marvels are seriously tasty and surprisingly easy to make, including fluffy homemade corn tortillas.

PREP: 40 minutes, including the slaw, plus 20 minutes rest for the tortillas.

COOK: 5-6 minutes

SERVES: 6, 2 tacos each

WHAT YOU’LL NEED

900g white fish, such as cod, hake or monkfish, cut into mini fillets
1 large red onion, sliced
2 green chillies, finely sliced
1 handful of chopped coriander
1½ tsp smoked paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp onion powder
½ tsp cumin
¼ tsp cayenne pepper
½ tsp table salt
½ tsp brown sugar

For the Red Cabbage Slaw

See separate recipe

For the Crispy Onions

3 large shallots
2 tbsp cornflour

For the Garlic Mayonnaise

2 tbsp garlic paste - shop bought or homemade from 6-8 cloves
150g shop bought mayonnaise

For the Tortillas

175g corn masa
1 tsp table salt


PREP & COOK

TORTILLAS

  1. Start by making the tacos. In a large bowl, mix together the corn masa and salt with 125ml of warm water. Use your fingertips to rub the water into the corn masa until it forms a soft dough.

  2. Cover with a towel to prevent the dough from drying out and leave to rest for 20 minutes.

  3. Divide the dough into 10 equal portions. Roll into disks in between two pieces of greaseproof paper (or use a tortilla press if you have one).

  4. Cook the tortillas in a hot, dry pan for about 30 seconds on each side.

  5. Keep the tortillas covered as you cook and stack them. Covering helps trap the steam and keeps the tortillas soft and pliable.


CRISPY ONIONS

  1. Slice the shallots into rings, popping out each section into a bowl, making sure to remove any of the skin from each ring.

  2. Add the cornflour and coat the shallot rings, making sure they are fully coated before shaking off any excess flour.

  3. Deep fry at 180 degrees for approximately 2-3 minutes until golden brown, shaking the basket to ensure even colour and cook. Remove and set aside.


GARLIC MAYONNAISE

  1. Crush 6-8 garlic cloves to create 2 tbsp of garlic paste.

  2. Combine with the shop bought mayonnaise and set aside.


RED CABBAGE SLAW

See separate recipe


FISH

  1. To make the spicy rub, combine the smoked paprika, garlic powder, oregano, onion powder, cumin, cayenne pepper, brown sugar and salt.

  2. Coat the fish generously with the rub.

  3. Heat a few drops of vegetable oil in a non-stick frying pan and cook the fish for 2-3 minutes on each side, until golden in colour and flaky.

  4. Remove from the heat and set aside.


ASSEMBLY

  1. To assemble your tacos, place a taco on the plat, add a generous serving of fish with red cabbage slaw, topped with crispy onions.

  2. Drizzle with garlic mayonnaise and finish with chopped coriander. If you fancy, add a couple of slices of green chilli and some red onion to serve.




Tell Luke what you think

Tag #seafoodstreetfood to tell Luke what you think of this recipe or share your pictures of the finished thing!

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