This recipe is THE perfect weekend dish – what better way to celebrate the weekend than with a plate of awesome Mexican food?!!! And it gave me the perfect excuse to break out the Comal and Tortilla Warmer we received as wedding gifts this summer (ours came from a US company called Princess House).
“What’s a Comal?” I hear you ask. A Comal is a smooth, flat griddle originating from Mexico and Central America that is used to cook tortillas, toast spices, sear meat, and generally prepare food. I have to say that I am now a true fan of the mighty Comal! It heats the food evenly (and keeps it warm after cooking), was perfect for dry-frying my home-made tortillas (check me out!) and the large cooking surface then allowed me to cook my fish and veg all together and all at the same time – KAPOW! Less washing up! I LOVE IT!
Anyway, back to the task in hand – FISH TACOS – nom nom nom!
First you need to put your fish in a dish (that rhymes!). Chop the lime in half and squeeze the juice of one lime half over the fish. Cut the other lime half into two wedges and put aside to serve with your tacos.
In a small bowl, combine the garlic, cumin, chili powder, and the oil. Season with salt and pepper. Then pour over the fish, turning each fillet until evenly coated.
Refrigerate the fish and leave to marinate for at least 15 minutes.
Place a lightly oiled pan over a medium-high heat until hot. Remove the fish from the marinade and place in the pan.
Cook the fish on one side for approx. 3 minutes (until the underside of the fish is white and opaque on the bottom). Turn and cook the other side for about 2 to 3 minutes more until cooked through.
Break the fish into small pieces and serve inside warm tortillas with your fave toppings and the fresh lime wedges. Typical fillings include guacamole, salsa, and coleslaw – why not go wild and add fresh mango, curry slaw or even chopped grilled peach? Enjoy!
Don’t forget, Arugula & Rocket now has a UK cookshop. Click here to go shopping!
Fish Tacos
Ingredients:
2 Cod Fillets (or other firm white fish)
1 Lime
1 Garlic Clove, Finely Chopped
¼ Tsp Ground Cumin
¼ Tsp Chili Powder
1 Tbsp Olive Oil (or other vegetable oil)
Instructions:
Place the fish in a dish. Chop the lime in half, juice one half and squeeze over the fish. Cut the other lime half into two wedges and put aside to serve with your tacos.
In a small bowl, combine the garlic, cumin, chili powder and oil. Pour over the fish, turning each fillet until evenly coated. Season with salt and pepper if desired.
Refrigerate and leave to marinate for at least 15 minutes.
Place a lightly oiled pan/Comal over a medium-high heat until the pan is hot. Remove the fish from the marinade and place in the pan.
Cook on one side for approx. 3 minutes (until the underside of the fish is white and opaque on the bottom). Turn and cook the other side for about 2 to 3 minutes more until cooked through.
Break the fish into small pieces and serve in warm tortillas with your fave toppings and the fresh lime wedges.
Arugula & Rocket 
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