SBS Food Safari Fish Tacos

Makes 10. Recipe sourced from SBS.com.au

“Fish tacos are now the quintessential taste of California but originally, they came from “Bajar California” (the northern-most state of Mexico). During the last 10 years, the recipe for fish tacos has evolved, now using California’s freshest ingredients while still capitalising on influences from south of the border.”

Ingredients
10 flour or corn tortillas

Fish Marinade
5 firm white fish filets, boneless (snapper is good)
2 tablespoons olive oil
60 ml (¼ cup) fresh lime juice
Pinch of salt
2 tablespoons chopped coriander
1 tablespoon cayenne pepper or mild chilli powder

Cabbage Salad
1 red onion, thinly sliced
¼ cup coarsely chopped coriander
2 cups freshly shredded white cabbage

Baha Sauce
1 cup light sour cream
1/3 cup plain yoghurt
½ teaspoon mild chilli powder, or to taste
1 tablespoon lime juice
Pinch of salt

Chipotle Salsa Fresca
1 cup chopped red tomato
½ cup chopped red onion
3 chipotle chillies, minced (or use 1 minced jalapeno)
1 large clove garlic, minced
½ cup chopped coriander
1 lime, juiced
2 tablespoons olive oil
Pinch of cumin
Sea salt

Method

Place the fish fillets in a large, shallow dish and brush with olive oil. Pour over lime juice, a sprinkle of salt, chopped coriander and half of the cayenne pepper. Allow the marinade to infuse the fish for 30 minutes – 2 hours in the fridge.

In the meantime, toss together the cabbage salad ingredients.

To make the salsa, mix the chopped tomato, onion, chilli, garlic and coriander in a bowl. Drizzle with lime juice and olive oil. Add a pinch of cumin and some sea salt and stir through. Set aside.

To make the bahar sauce, mix sour cream, yoghurt, chilli powder, lime juice and salt in a bowl.

Preheat a grill or barbeque to medium-low. On a very clean, grate brush the grill with oil and place the fish, seasoning side down, to cook. Sprinkle the rest of the chilli on the top side of the fish and cook for about 2–3 minutes each side, or until the fish is cooked through.

Transfer the fish to a clean platter, rest for 10 minutes and then slice into thick strips.

Heat the tortillas by placing them on the barbeque grill for about 1 minute each side.

To serve, place a warm tortilla on a plate, add a few chunks of fish, drizzle with the bajar sauce,and add a handful of salsa and cabbage salad. Make a small fold along the bottom edge of the tortilla and close from both sides, creating a little parcel that won’t drip out the base. Enjoy with a glass of Pfeiffer Pinot Grigio.

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