Best Fish Tacos Ever

Well they are the best fish tacos I've ever made so I'm claiming they are the best ever! I always thought fish tacos would be hard to make, but these ones were pretty basic and the taste was so worth it. Now that Ive made them before, next time they will be a breeze to make. 

This recipe is not exact measurements- Ive given options for those who like their tacos with a bit more bite than others. 

Turn oven to 170 degrees C. 

On a sheet of baking paper or tin foil, separate 2-3 fillets (300g) of semi-firm white fish into 'taco' size pieces. 

In a small bowl or cup, mix 2-3 tablespoons of olive oil with;

1 teaspoon cumin powder

1/2 - 1 teaspoon chilli powder or flakes - depending on your taste buds. 

1 teaspoon mexican Fajita seasoning (mix of paprika, cumin, coriander, chilli, cinnamon and oregano). - Any of these flavours are going to work. 

1/2- 1 teaspoon minced garlic- depending on your taste buds.

Spread this mix of fabulous flavours over the fish pieces and bake for 20-30 mins or until cooked.

While the fish is baking...

Chop, dice, and mix;

Fresh coriander and mint (amount depending on your taste buds as both can be quite strong herbs) with;

150g fresh or tinned peaches diced

2 medium size tomatoes chopped 

1/3 (50g) of a red onion finely diced

Add a little splash of lemon or lime juice and some salt and pepper to taste. 

Spread fish on a soft taco shell, cover with the peach relish and optional greens (finely sliced cabbage or spinach would work well) and or hot sauce mixed with plain greek yoghurt if you like it spicy! If you don't like it spicy- the plain greek yoghurt will add just that little extra to the texture and taste.

I actually used a double protein greek yoghurt that was coconut flavoured mixed with a little hot sauce and it was the perfect match with the peaches, coriander and mint flavourings. 

Fold up and enjoy!

Fish can be grilled for the last few mins of cooking, as can the soft taco shells if thats your cup of tea too. I was too hungry to wait for that. I had the left overs for lunch the following day (pictured here) without the yoghurt topping as it was eaten by my flatmate. Hot and spicy coconut yoghurt seems to be a real treat in this flat! 

Cook time 20-30 mins. Total prep time and cook time 35-40 mins depending on how hungry you are!