Fish Tacos
These Fish Tacos pair pan-seared fish seasoned with our Fiery Fish Masala: Aagri Masala with crisp cabbage, onion and a fresh coriander-mint chutney. The filling keeps the coastal masala prominent while the toasted tortillas make the dish easy to serve as a modern handheld meal.
Ingredients:
- 500g boneless firm white fish fillets, cut into bite-sized pieces
- 15g Aazol’s Fiery Fish Masala: Aagri Masala
- 15g neutral vegetable oil
- 6 small wheat tortillas, about 240g total
- 100g cabbage, finely shredded
- 80g red onion, thinly sliced
- 30g fresh coriander for chutney
- 10g fresh coriander for garnish
- 15g fresh mint leaves
- 30g lemon juice, divided
- 5g green chilli
- 30–40ml water for the chutney
Instructions:
1. Blend 30g coriander, mint, green chilli, 15g lemon juice and 30–40ml water to a thick green chutney. Keep it chilled while the fish cooks.
2. Pat the fish dry and coat it evenly with Aazol’s Fiery Fish Masala: Aagri Masala and the remaining 15g lemon juice.
3. Heat the oil in a wide pan over medium-high heat. Add the fish in a single layer and cook for 2–3 minutes per side, depending on thickness, until lightly seared outside and opaque and flaky inside.
4. Warm the tortillas on a dry tawa for about 20–30 seconds per side until pliable with light toasted spots.
5. Divide the shredded cabbage and sliced onion between the six tortillas. Top evenly with the cooked fish.
6. Spoon a small amount of the coriander-mint chutney over each taco and finish with the remaining fresh coriander.
7. Serve two tacos per person immediately while the fish is warm and the vegetables are still crisp.
Enjoy these Fish Tacos with their fiery coastal fish, fresh crunch and bright green chutney.
