Hi, guys! I am so sorry I have been so quiet around here. Things have been really crazy my side and I have been shooting up a storm. Unfortunately, that has meant that I haven't been able to hang around here with you guys and share all things delicious with you. I thought now would be a good time to make it up to you by celebrating Taco Tuesday. This is a gorgeous recipe that I am obsessed with. It is a wack of sweet, salty and of course my favourite texture, crunch.
Hopefully, you will celebrate Taco Tuesday in style with some tequila and after two or three (because who has one?), you wouldn't have noticed that I have been M.I.A.
I promise to be better and share more recipes with you guys as soon as my schedule slows down.
Makes 10 Tacos
- 3 nectarines
- 500g white Fish
- coconut oil
- 1 box taco shells
- 1 lemon
- salt and pepper
- 1 large avocado
- 1 green pepper
- ½ red onion
- ½ cup coriander, roughly chopped
- olive oil
- ½ red chili, finely chopped
- salt and pepper
- 2 fresh lime to serve
Preheat oven to 180⁰C
Set a Grill pan on medium to high heat.
Cut nectarines into twelve segments and toss in a teaspoon of coconut oil. Grill them on each side until beautiful and tasty griddle lines appear. Set aside to cool.
Trick: the nectarines are easier and less fussy to turn if grill pan is very hot and the charred lines are well formed. This goes for anything made in a grill pan!
For the salsa:
Chop up avocados, red onion, green pepper and a few slices of the nectarine into the same size cubes and mix together.
Add coriander, a splash of olive oil, a squeeze of lemon juice and season to taste.
Cut fish into one inch thick fingers, toss in a little coconut oil, season and fry until golden on each side. About two to three minutes on each side.
Pop the taco shells on an oven tray and into the oven for eight to ten minutes. This will make them nice and crunchy!
Building the Taco:
Layer slices of grilled nectarines, the fish, salsa and lastly top with a sprig of coriander and a good squeeze of lime