Fish Easy Main Mexican

Kingfish ceviche tacos with Tabasco

Name: Kingfish ceviche tacos with Tabasco
Yield: 4
Cuisine: /mexican
Ingredients: 3 x 180g skinless kingfish fillets, pin-boned, thinly sliced; Juice of 3 limes; 2 tsp Tabasco; 1 tsp raw sugar; 2 tbs finely chopped chives; 3 tomatoes, seeds removed, finely chopped; 1/3 cup (25g) pickled jalapenos, chopped; 1 tbs extra virgin olive oil; 12 hard corn taco shells, warmed according to packet instructions; 250g sour cream; 1 large avocado, sliced; Coriander, to serve; Micro coriander, to serve

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Thursday: Kingfish ceviche tacos with tabasco — Kingfish ceviche tacos with tabasco

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by Warren Mendes

delicious. team

Jan 25, 2015

Fresh and bursting with flavour, these tacos are a light take on an old family favourite.

3 x 180g skinless kingfish fillets, pin-boned, thinly sliced
Juice of 3 limes
2 tsp Tabasco
1 tsp raw sugar
2 tbs finely chopped chives
3 tomatoes, seeds removed, finely chopped
1/3 cup (25g) pickled jalapenos, chopped
1 tbs extra virgin olive oil
12 hard corn taco shells, warmed according to packet instructions
250g sour cream
1 large avocado, sliced
Coriander, to serve
Micro coriander, to serve

Method

1.

To make ceviche, combine fish, lime juice, Tabasco and sugar in a bowl. Chill for at least 30 minutes. Drain before serving.
2.

To make salsa, combine chives, tomato, jalapeno and oil in a bowl. Season.
3.

Serve tacos with drained ceviche, salsa, sour cream, avocado and coriander.