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Restaurants›The Brig Pub›Fish Tacos Recipe

Fish Tacos Recipe

Inspired by The Brig Pub

Time40m

Serves4

crispy basa / pico de gallo / chimichurri slaw / smoked pepper aioli / flour tortillas / lime / hot sauce

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Ingredients

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Fish

1 1/8 lb (500 grams) Basa fish fillets

1 tsp Celtic sea salt

1 tsp black pepper

1 cup Cornstarch

2 cups Tuscany sunflower oil

Pico de Gallo

2 cups Tomatoes, diced

1 cup Onion, diced

1 cup Cilantro, chopped

2 tbs ReaLime juice

1 tsp Celtic sea salt

Chimichurri Slaw

2 cups Cabbage, shredded

1 cup Carrot, grated

1 cup Parsley, chopped

3 tbs olive oil

2 tbs red wine vinegar

2 cloves Garlic, minced

1 tsp Celtic sea salt

Smoked Pepper Aioli

1 cup Mayonnaise

1 tsp Smoked paprika

1 tbs ReaLemon lemon juice

1 clove Garlic, minced

1 tsp Celtic sea salt

Tacos

8 pieces Flour tortillas

1 to taste Lime wedges

1 to taste Hot sauce

Method

Cooking Fish

1

Prepare the Basa Fish

Season the basa fillets with salt and black pepper. Dredge in cornstarch until well coated.

2

Fry the Fish

Heat vegetable oil in a pan over medium-high heat. Fry the fish for about 3-4 minutes on each side or until crispy and golden brown. Remove and drain on paper towels.

Making Pico de Gallo

3

Combine Ingredients

In a bowl, mix together diced tomatoes, onion, cilantro, lime juice, and salt. Let sit for at least 15 minutes to allow flavors to meld.

Preparing Chimichurri Slaw

4

Mix Slaw Ingredients

In a large bowl, combine shredded cabbage, grated carrot, chopped parsley, olive oil, red wine vinegar, minced garlic, and salt. Toss until well mixed.

Making Smoked Pepper Aioli

5

Combine Aioli Ingredients

In a small bowl, whisk together mayonnaise, smoked paprika, lemon juice, minced garlic, and salt until smooth.

Assembling Tacos

6

Assemble the Tacos

Warm the flour tortillas in a dry skillet. Layer crispy basa fish, pico de gallo, chimichurri slaw, and a drizzle of smoked pepper aioli on each tortilla. Serve with lime wedges and hot sauce on the side.