Fish tacos are easy to make. Do not follow a recipe. Create your own. Here is one with a Mizuna relish, fresh from the garden.
Crunchy Fish Tacos with a Spicy Relish from the Garden
🌮 One complaint I have about eating out is the quantity of food. It is usually way too much food. Such as my Fish & Chips order from Pier 76. Great food, just too much. It made one meal, then another with a second serving of Fish & Chips. I still had fish left over and I was tired of the same old, same old. So I decided to make fish tacos.
There are hundreds of fish taco recipes and I guarantee this one is unique.
I spent a couple of summers driving through Mexico. Not just the border, but down along the coast, through Sinaloa and Jalisco to Colima and beyond. Food was often from a weathered shack on the beach with fresh fish and corn tortillas. The heat of this meal reminded me of the journeys.
Spicy Relish from the Garden
Out in the garden I gathered cilantro, rocket arugula, spring onion, and mizuna.
Mizuna is a nutrient dense green related to mustard. Not only is it healthy, but it adds a peppery bite to a meal and salad. Or in this case, a strong component to the fish taco relish.
I chopped up the greens and added Sriracha Chili Sauce.
Directions:
- Pre-heat air fryer to 385℉
- Set cook time to 6 minutes
- When the air fryer finishes the pre-heat, add frozen steak fries.
- After six minutes, add left-over fish and set the timer to 3 minutes and continue cooking.
- Meanwhile, warm the corn tortillas in the microwave for 30s.
- At the end of the air fryer cycle, remove the fish.
- lightly oil the tortilla.
- Add the fish to the tortillas and fold. Then return them to the air fryer and cook for another 3 minutes.
Enjoy. 12 minutes cook time.
Good suggestion. We often have the fish (usually salmon) in tortillas for supper. And we always add many veggies though yours definitely sounds spicier.
ReplyDelete