For classic fish tacos make a beer batter and fry the fish till crisp and cooked. Or try this healthier version.
400g flathead fillets, skin off or any white fish
zest of 1 lime
zest of 1 lemon
2 cloves garlic, grated
1/2 tbsp fennel seeds, roasted and crushed
3 tbsp extra virgin olive oil, plus extra
Sprinkle the fish with the lime and lemon zests, garlic, fennel seeds and 3 tbsp olive oil, and set aside to marinate for 30 minutes.
Season the fish with salt. Place a little oil in a pan over a medium heat. Sear the fish for about 3 minutes on each side. Set it aside to rest for a few minutes, then serve.
To make a feast of it, serve with:
- Grilled skirt steak for tacos
- Aromatic salad
- Chicken adobo for tacos
- My Mexican mayonnaise
- Corn on the cob with cheese and lime
- Tomato salsa