Recipe: fish tacos with green goddess dressing

This is one of those hybrid recipes: the fish marinade is broadly Cajun, while the dressing feels very LA – all wrapped up in a Mexican taco. Serves 2.

Ingredients

• For the fish:
  • 2 x 200g fillets of firm white fish (e.g. pangasius)
  • 5 sprigs thyme, leaves picked
  • 2 sprigs oregano, leaves picked
  • 1 clove garlic, peeled
  • 1 tsp smoked paprika
  • half tsp cayenne pepper
  • 1 tbsp olive oil
  • juice of half a lemon
  • salt and pepper
• For the green goddess dressing
  • 75g watercress
  • 15g tarragon, leaves picked
  • 1 clove of garlic, peeled
  • juice of half a lemon
  • 1 tbsp sherry vinegar
  • 1 tbsp oil
  • 3 heaped tbps mayonnaise
  • 2 anchovies
• To assemble
  • 4 tortillas (flour or corn)
  • 1 small red onion
  • 1 lime
  • 1 avocado
  • 1 small mango
  • 2 jalapenos (optional)
  • small handful coriander, leaves picked (optional)

Method

1. Bash up all the ingredients for the fish marinade in a pestle and mortar or small blender. Cut the fish fillets into 2 cm thick slices and rub with the marinade. Leave for a couple of hours or while you do everything else.
2. Blend the ingredients for the dressing into a smooth sauce and set aside in a bowl.
3. Finely slice the red onion and lightly pickle in the juice of a lime and a little salt – set aside in a small bowl or ramekin.
4. Slice up the avocado, mango and jalapenos and set aside on a plate for people to help themselves to when assembling their tacos.
5. Warm up the tortillas in a dry drying pan, one by one, and keep warm in a tea towel.
6. Meanwhile, shallow fry the pieces of fish in a little oil – they will only need a minute or two each side.
7. Assemble your taco by layering the fish, mango, avocado, pickled onion, jalapenos and coriander in a tortilla, drizzle with the dressing and wrap up ready to eat.
8. Serve with margaritas!