It’s one of those meals that has everyone at the table silent, except for the sounds of chomping and lip-licking. I’ve learned that I need to portion these out onto plates, rather than putting a platter in the middle of the table, otherwise arguments occur. Yes, there might be the right amount of tacos on the serving platter for the number of people eating, but if ONE piece of fish drops out of a taco, things can get physical!Just between the kids of course. Chris and I would never make a shove and a grab, then stuff it in our mouths before anyone else could blink… I was thinking of the type of batter to use on the fish, and I realised that the coating I use on my crispy chicken is my absolute favourite. So I pretty much went with it. And boy does it work! First slice the fish into chunky strips and marinate in a mixture of buttermilk, salt, white pepper and garlic salt. Whilst that’s marinading, make the pico de gallo by mixing together chopped tomatoes, red onion, jalepenos, coriander (cilantro), salt, lime juice and a tiny pinch of sugar. Next drain the fish, dredge through the spicy coatings and fry until crispy. I like to serve on tortillas that have been toasted in a dry pan until lightly browned and charred. Before I take you to the recipe, I wanted to let you know that Chris and I were on a podcast!!! Elaine from Dishing with Delishes interviewed us recently, and it’s just gone out. It’s very exciting, even if Chris and I both hate our voices, and sound rather dorky. But hey, that’s not going to change any time soon. Also, we’ve just got back from a little trip to France! I only managed to post one recipe last week, and that was because I was busy putting on 5.5lbs in FOUR days, testing all the delights that Bordeaux had to offer, along with visiting with friends, and eating and drinking far too much there too (no regrets). We recorded as much as we could on all the food we stuffed our faces with in Bordeaux, so hopefully we’ll get that out soon and I can bore you with our holiday photos yay! Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
Chris famous Chilli Con Carne RecipeOur Quick and Easy Chicken Fajitas - always a hit with the kids tooSlow-cooked Lamb Tacos (barbacoa-style)Mexican Chicken Skewers - great on the BBQVegetarian Loaded Tortilla PanMexican ShakshukaHealthy Nachos with Salsa VerdeOh and if you have a little extra time this Slow Cooked Pork and Beef Chilli is AMAZING!
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
