Trip to Mexico: Fish Taco Recipe with Guacamole

Today your taste buds land in Mexico! The United States of Mexico is made up of 31 states located in North America and is the fifth largest country in the Americas.

The indigenous peoples of this country, such as the Olmecs, Toltecs, Teotihuacans, Zapotecs, Mixtecs, Mayas and the Aztecs (between 1,800-300 BC) by domesticating maize started an industrial revolution and became complex and advanced civilisations long before the first contact with Europeans. Later, in the 16th century, Spain conquered and colonised Mexican territory, and it was only after another three centuries (in 1821) that Mexico became independent.

The taco is one of Mexico’s most traditional dishes and, because it’s a very old dish, its history is a bit of a mystery. A legend says that it was Monteczuma, the fifth Aztec emperor, who lived between 1389 and 1469 AD, who invented the taco. He liked to use round corn tortillas, made on stones, as cutlery. The other record of this dish is documented in the way field workers carried their lunch rolled in a tortilla.

One thing is certain, the taco was born in Mexico. This delicacy can be filled with any food, then just fold it up and enjoy. With such a varied menu, making the right choice can be difficult... so try these Fish Tacos with Guacamole: there’s nothing like a spicy fish taco to turn a bad day into an amazing one. Drizzle with guacamole and, we also suggest, a margarita and you’ll have a perfect meal.

Fish Tacos with Guacamole

Difficulty: Easy
Servings: 8-12
Main Ingredients: Fish and avocado

For the tacos:

• 1 pound haddock (any firm white fish will work), cut into strips
• 1 tablespoon chipotle powder
• 1 tablespoon lime juice
• 1 tablespoon garlic powder

For the slaw:

• ½ head red cabbage, shredded
• ¼ red onion, finely sliced
• ¼ cup olive oil
• ½ cup cilantro
• 1 tablespoon lime juice

For the guacamole:

• 1 avocado
• 2 tablespoons lime juice
• ¼ cup plain yogurt
• 1 green onion, trimmed
• Salt and pepper to taste

For serving:

• 1 package corn tortillas, warmed
• Feta for sprinkling on top, optional

Method of preparation:

1. Marinate the fish: place fish in a bowl, add 1 tablespoon lime juice, chipotle, and garlic powder and toss to coat evenly. Refrigerate for at least 20 minutes.
2. Meanwhile, make the slaw: in a bowl, stir together red cabbage, onion, lime juice, olive oil, and cilantro. Set aside.
3. Make the avocado cream: using a traditional or immersion blender, blend avocado flesh with lime juice, yogurt, green onion, and a little salt and pepper till smooth and creamy. Set aside.
4. Cook the fish: heat olive oil in a fry pan over medium heat. Fry marinated fish until golden brown and cooked through, about 2 minutes on each side.
5. Assemble and enjoy: place a scoop of avocado cream on a warm tortilla, then add a piece of fish or two. Top with a small handful of slaw and a sprinkle of feta, if desired.

Tips:
Warm tortillas in different ways: you can also wrap stacks of 5 tortillas in aluminum foil and heat them in a 350 degree oven for about 15 minutes. Or if you’re feeling hungry, use the microwave. Simply cover a stack of 5 and microwave in 30-second until they’re heated through.

Travel with In&Out Cooking and prepare your kitchen for the greatest gastronomic adventures. As they say in Mexico, you can't deny anyone a taco.

Discover all the Taste Journey recipes and stamp your passport across these 8 countries with incredible cuisine!
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