My cousin Liz (Jill, at the time) posted her fish taco recipe a few (like six!!) years ago. It has been a favorite in our house ever since. Rory wanted to have them the other night so I set about making them low sodium. It wasn't difficult. The high sodium portions are the tortillas and the mayo but I made both of those from scratch so no problem!
I'll list the ingredients in bold in the actual recipe ... There's a few steps but they are easy and I'll put them in the order I recommend ...
Put rice in rice cooker (or cook on stovetop) I do two cups of rice.
In a bowl, mix ¼ cup lime juice, 1 TBLS water, 1 tsp sugar and 1 tsp chili powder. This is your marinade. Cut flakey white fish (I do two fillets for our family of four) (and I use Snapper) into into taco-sized pieces, about 1 ½” x 2 ½” (thin pieces work best). Add to marinade and let stand.
Mix ½ cup homemade mayo, ¼ cup cream, 1 clove garlic, and pepper to taste. You can add 1-2 Serrano chilies, seeded too if you want, but I don't. Liz blends all this in her blender but I don't mind it chunky so I just mix it with a spoon. Pop it in the fridge until you are ready to serve.
I made the dough for the tortillas in the Thermomix but you could mix it by hand. 370g flour, 180ml lukewarm water, 40g olive oil, 1 tsp sodium free baking powder. Add to TM bowl, blitz speed 5 for 10 seconds. Knead setting for 2 minutes. Tip dough out, roll into big ball then divide into 8 equal portions. Roll with rolling pin and set aside. Fry in hot, dry (no oil) flying pan for 1-2 minutes or until it bubbles, then flip. The second side never takes as long. AND the first tortilla never works! (Roll out a tiny one to be 'first one' that goes in the trash!)
In shallow bowl, mix 1/2 cup flour, 1 tsp sodium free baking powder and 1 tsp chili powder. Add water until a thick batter forms.
When your rice is finished cooking, mix in the juice of one lime and a handful of fresh coriander.
You can decide whether to cook the fish or tortillas first. I had help ... Rory cooked the fish while I cooked the tortillas. If I had to do it on my own, I would have cooked the tortillas first.
Fry tortillas in a preheated (on medium low heat), dry (no oil) flying pan for 1-2 minutes or until it forms bubbles, then flip. The second side never takes as long. AND the first tortilla never works! I always make a tiny one to be 'first one' that goes in the trash. Place tortilla's in a stack under a clean tea towel until ready to serve.
Grab your marinated fish. Dredge each pieces in flour then coat liberally with batter and shallow fry (you can deep fry but I never do!) until golden. (It is okay if your fish does not get completely opaque, if your pieces are thin enough, the lime juice will have already cooked them) Drain on a paper towel.
To serve ... top tortilla with rice, fish and sauce. I often sprinkle with extra coriander. And Rory adds Sriracha to his.
I'll list the ingredients in bold in the actual recipe ... There's a few steps but they are easy and I'll put them in the order I recommend ...
Put rice in rice cooker (or cook on stovetop) I do two cups of rice.
In a bowl, mix ¼ cup lime juice, 1 TBLS water, 1 tsp sugar and 1 tsp chili powder. This is your marinade. Cut flakey white fish (I do two fillets for our family of four) (and I use Snapper) into into taco-sized pieces, about 1 ½” x 2 ½” (thin pieces work best). Add to marinade and let stand.
Mix ½ cup homemade mayo, ¼ cup cream, 1 clove garlic, and pepper to taste. You can add 1-2 Serrano chilies, seeded too if you want, but I don't. Liz blends all this in her blender but I don't mind it chunky so I just mix it with a spoon. Pop it in the fridge until you are ready to serve.
I made the dough for the tortillas in the Thermomix but you could mix it by hand. 370g flour, 180ml lukewarm water, 40g olive oil, 1 tsp sodium free baking powder. Add to TM bowl, blitz speed 5 for 10 seconds. Knead setting for 2 minutes. Tip dough out, roll into big ball then divide into 8 equal portions. Roll with rolling pin and set aside. Fry in hot, dry (no oil) flying pan for 1-2 minutes or until it bubbles, then flip. The second side never takes as long. AND the first tortilla never works! (Roll out a tiny one to be 'first one' that goes in the trash!)
In shallow bowl, mix 1/2 cup flour, 1 tsp sodium free baking powder and 1 tsp chili powder. Add water until a thick batter forms.
When your rice is finished cooking, mix in the juice of one lime and a handful of fresh coriander.
You can decide whether to cook the fish or tortillas first. I had help ... Rory cooked the fish while I cooked the tortillas. If I had to do it on my own, I would have cooked the tortillas first.
Fry tortillas in a preheated (on medium low heat), dry (no oil) flying pan for 1-2 minutes or until it forms bubbles, then flip. The second side never takes as long. AND the first tortilla never works! I always make a tiny one to be 'first one' that goes in the trash. Place tortilla's in a stack under a clean tea towel until ready to serve.
Grab your marinated fish. Dredge each pieces in flour then coat liberally with batter and shallow fry (you can deep fry but I never do!) until golden. (It is okay if your fish does not get completely opaque, if your pieces are thin enough, the lime juice will have already cooked them) Drain on a paper towel.
To serve ... top tortilla with rice, fish and sauce. I often sprinkle with extra coriander. And Rory adds Sriracha to his.
