Introduction
Tacos are a delightful culinary experience, combining diverse flavors and textures. This recipe features marinated fish enhanced with a robust umami paste, topped with a refreshing pineapple crema and charred spring onions, all wrapped in soft corn tortillas. With a blend of spices and fresh ingredients, these tacos are sure to impress your family and friends.
Detailed Ingredients with measures
For the Fish:
– 300g white fish (e.g., cod), skin off, pin-boned, cut into 2cm chunks
For the Umami Paste:
– 2 fresh red chillies, roughly chopped (deseed if preferred)
– 4 garlic cloves, peeled
– 100g tomato paste
– 1 tablespoon runny honey
– 10g dried wild mushrooms
– 2 teaspoons chipotle chilli flakes
– 1½ teaspoons ground cinnamon
– 1 teaspoon ground cumin
– 2 teaspoons fine sea salt
– 80ml olive oil
For the Pineapple Crema:
– 60g Japanese mayonnaise
– 50g tinned or fresh ripe pineapple, finely chopped
For the Tacos:
– 1 bunch of spring onions, washed and trimmed
– 4 soft corn tortillas
– 1 lime, cut into cheeks
– 1 clementine, cut into cheeks
Prep Time
Preparation will take approximately 20 minutes to gather and prep all the ingredients.
Cook Time, Total Time, Yield
Cook time is around 15 minutes, making the total time for this recipe about 35 minutes. This recipe yields 4 servings, perfect for a small gathering or a family meal.
Detailed Directions and Instructions
Prepare the Umami Paste
Combine all umami paste ingredients with 80ml olive oil in a blender. Blend until smooth, scraping down the sides and adding a little water or oil if needed.
Marinate the Fish
Place the fish chunks in a bowl and mix with 40g of the umami paste. Set aside.
Make the Pineapple Crema
In a small bowl, mix the Japanese mayonnaise with 30g of the umami paste. Stir in the finely chopped pineapple.
Char the Spring Onions
Heat a large non-stick frying pan over high heat. Toss the spring onions with a little oil and salt. Add them to the hot pan in a single layer and char for 2 minutes on each side. Transfer to a board and slice into bite-sized pieces.
Warm the Tortillas
In the same pan, cook the tortillas in batches for 1 to 2 minutes on each side, or until lightly browned. Keep them covered to stay warm.
Cook the Fish
Lightly grease the pan with oil and add the marinated fish, spreading it out in a single layer. Cook for 2 to 3 minutes without turning, until the underside is charred. Toss the pan and cook for another 30 seconds, ensuring the fish is nicely charred but not overcooked.
Assemble the Tacos
Spread some pineapple crema onto each tortilla. Top with the blackened fish and charred spring onions. Serve with lime and clementine cheeks for squeezing over.
Notes
Choosing Fish
Use fresh, high-quality white fish for the best flavor and texture.
Adjusting Spice Levels
Feel free to adjust the amount of chillies and chipotle chilli flakes based on your spice preference.
Vegetarian Option
For a vegetarian alternative, consider using grilled vegetables or tofu instead of fish.
Storing Leftovers
Store any leftover components separately in airtight containers in the fridge, and consume within 2 days.
Cook techniques
Blending
Combining ingredients in a blender until smooth is essential for creating a consistent umami paste that enhances the flavor of the fish.
Marinating
Allowing the fish to soak in the umami paste helps infuse it with robust flavors before cooking, ensuring a more delicious final dish.
Charring
Cooking the spring onions in a hot pan until they are charred adds a smoky flavor and tempting texture that complements the tacos.
Warming Tortillas
Gently warming the tortillas in the pan helps to enhance their flavor and makes them more pliable for easy assembly.
Searing
Cooking the fish in a single layer until charred ensures it retains moisture while developing a rich, roasted flavor.
Assembling
Layering the pineapple crema, fish, and spring onions on the tortillas creates a delightful blend of flavors and textures for each bite.
FAQ
Can I use other types of fish for this recipe?
Yes, you can substitute other white fish, such as haddock or tilapia, as long as they are firm and can withstand cooking.
What if I can’t find Japanese mayonnaise?
You can use any creamy mayonnaise as a substitute; however, Japanese mayo has a unique flavor that enhances the crema.
How can I adjust the spice level?
To reduce heat, deseed the chillies before blending and use fewer chipotle chilli flakes. For more heat, add extra chillies or flakes.
Can I prepare the umami paste in advance?
Yes, the umami paste can be made ahead of time and stored in the refrigerator for a few days, increasing its convenience for meal prep.
What are some alternatives to corn tortillas?
You may use flour tortillas, lettuce leaves for a low-carb option, or any other type of wrap that suits your preference.
Conclusion
The fusion of flavors in this fish taco recipe, enriched by the umami paste and complemented by the fresh pineapple crema, creates an unforgettable culinary experience. The charred spring onions and warm corn tortillas enhance the dish, making it a delightful meal for any occasion.
More recipes suggestions and combination
Spicy Shrimp Tacos
Substitute the white fish with shrimp, using the same umami paste for a spicy and succulent twist.
Grilled Veggie Tacos
Replace the fish with a mix of grilled vegetables, such as bell peppers and zucchini, to create a satisfying vegetarian option.
Tacos with Avocado Cream
Swap the pineapple crema with a smooth avocado cream made from ripe avocados, lime juice, and garlic for a creamy texture.
Cilantro Lime Rice Bowl
Serve the marinated fish over a bed of cilantro lime rice, topped with charred spring onions and a drizzle of pineapple crema for a rice bowl variation.
Chipotle Beef Tacos
Transform the dish by using ground beef seasoned with chipotle and cinnamon, paired with the umami paste for bold flavors.
Pineapple Salsa
Make a refreshing salsa by mixing finely diced pineapple with red onion, cilantro, lime juice, and jalapeño for a zesty topping for the tacos.
