We love Mexican food and this recipe is very similar to the fish tacos I used to love in Ensenada, a town in the Baja California region of Mexico. I can close my eyes and remember the wide dusty hot streets with the colorful buildings and the blankets for sale! Cross the roads with a several Mexican kids clinging to your legs hoping for a quarter and call into a cantina and order a cerveza.
WINE NOTE: The Baja region has vineyards and wineries, but I tend to pair a dry Reisling with lime flavours from South Africa, but can also recommend a Mexican beer with tacos!
6 Taco shells
1 tsp olive oil
1 onion thinly sliced
2 garlic cloves minced
1 tomato chopped
1lb cod cut into 1″ pieces
1 tbsp. Cajun seasoning
½ cup prepared taco sauce
1 cup shredded lettuce
1/2 red onion mixed with 3 tbsp lime juice
- Preheat oven to 400F. Place tacos on baking sheet and warm for 8 mins, keep warm.
- Heat oil in a skillet and cook the garlic and onion until softened (8 mins). Add the tomato and cook stirring occasionally until it softens (4mins). Transfer the mixture to a bowl and keep warm. Wipe the skillet clean.
- Spray the skillet with non stick spray and set over a high heat. Add the cod and sprinkle with the Cajun seasoning. Cook turning occasionally with tongs until the fish is browned on the outside and just opaque in the center (8mins). Don’t overcook the fish. Gently stir in the taco sauce and heat through. Transfer the cod to the onion mixture in the bowl, tossing gently with a rubber spatula until blended.
- Line each taco shell with lettuce. Spoon aprox 1/3 cup of fish mixture into eat shell. Sprinkle with red onions and serve immediately.
WINE NOTE: Can’t beat a Chilean Sauvignon Blanc with this!