John Torode's delicious fish tacos
Bringing a fiesta of flavours, John Torode is back in the kitchen, cooking succulent fish tacos for his midweek Mexican feast.
Sesame tuna and crispy fish tacos with whipped avocado, chipotle mayonnaise
Serves 4-6
Ingredients
For the whipped avocado:2 avocados, ripe, destonedJuice of 1 lime50g tahini3 shakes of Tabasco2 spring onions (quickly blanched under boiling water)1 tsp chilli flakes100g Feta cheeseSalt and pepper, to taste
For the chipotle mayonnaise:1 egg1 garlic clove, crushedSalt and pepper, to taste1x 200g jar of chipotle chillies1 lime200ml extra virgin olive oil
For the salsa:1 chilli4 small tomatoes, finely diced1 small red onionJuice of lime1 small bunch of coriander
For the sesame seared tuna:Handful of sesame seedsSprinkle of paprikaSalt and pepper, to taste400g tuna, best quality possible
For the crispy cod goujons:400g cod fillet, skinned and bonedJuice of 1 limeSalt, to tasteSprinkle of paprika100g cornflour100g plain flour1 tsp ground white pepperOil, for frying
To serve:8 small soft tortillas1 butter lettuce, leaves detached
Method
1. For the whipped avocado, peel, clean and destone the avocados and place it in a high-powered food processor with all the other ingredients and blend until smooth.
2. For the chipotle mayonnaise, place the egg, garlic, seasoning and jar of chillis with the lime into the blender, stir well and mix with a spoon and then top with the olive oil. Blitz in a blender until creamy.
3. For the salsa, finely dice the chilli, tomatoes and red onion and mix with the lime juice. Set aside and when ready to serve pick the coriander leaves and mix them through the salsa.
4. Make the rub for tuna by mixing together the sesame seeds, paprika and seasoning in a small bowl. Roll the tuna in the rub and then heat a small amount of oil in a hot pan.
5. Sear the tuna on all four sides, remove from the heat and slice.
6. For the cod, cut the fish into 6 cm length x 3cm wide pieces.
7. Mix the lime, salt and paprika on a plate and then roll the strips of cod in the lime mix and set aside for 2 minutes.
8. Place some oil into a wok or deep pan fryer and gently warm over a medium heat. The oil will start to shimmer when ready.
9. Mix together the two flours and the ground white pepper on a separate plate, and when the oil is hot dust the pieces of fish with the seasoned flour.
10. Drop the fish into the oil (approximately ten in every batch) and fry. Turn up the heat if required until the fish floats, at which point fry for a further minute, remove and drain on kitchen towel. Repeat until all the fish is cooked.
11. To assemble, place a soft taco on a plate, place on a large leaf of butter lettuce on top followed by the whipped avocado, seared tuna and crispy cod, salsa and finally the chipotle mayo. Wrap and serve.