Mexican · Main
Tacos
The beach-day headliner: spice-crusted fish off the plancha, salsa with plancha-scorched pineapple, tortillas by the stack
- Prep
- 30 min
- Cook
- 15 min
- Serves
- 8
Ingredients
- Firm white fish fillets (mahi, cod, sea bream) — 1.2 kg
- Blackening rub: smoked paprika 12 g, cumin 8 g, garlic powder 6 g, dried oregano 4 g, cayenne 3 g, black pepper 3 g, fine sea salt 12 g
- Neutral oil — 50 ml
- Pineapple, 1 cm rings — 500 g
- Red onion, fine dice — 120 g
- Jalapeño, minced — 20 g
- Coriander — 30 g
- Lime juice — 60 ml
- Soured cream — 250 g
- Lime zest — 4 g
- Corn tortillas — 24 (720 g)
- Red cabbage, shaved — 300 g
- Fine sea salt — 4 g
Method
- Char pineapple rings on a 250 °C plancha 2 minutes per side; dice; mix with onion, jalapeño, half the coriander, 30 ml lime, salt.
- Crema: whisk soured cream with lime zest and 20 ml lime juice.
- Pat fish dry; press the blackening rub on both sides.
- Sear in oil on the plancha, 2–3 minutes per side, until the crust is near-black and the fish flakes (55 °C); rest 2 minutes, chunk.
- Toast tortillas 15 seconds per side; hold in a cloth.
- Build: crema, cabbage, fish, salsa, coriander; remaining lime over.