Dream away to the sun, warmth and the smell of new flavors by giving the classic taco a new twist. Replace the meat with fish, add some new spices – and cook it on the grill. The result is a tasting you will not soon forget.
Preparation time:1 hour
Preparation time:1:30 hours
Difficulty:medium
Grill temperature:200 °C
Grill method:Direct
Ingredients
Tortillas, preferably small
Fish
800g halibut fish (or fish that is very suitable for grilling such as trout, turbot, monkfish and salmon)
Taco seasoning
Salsa
1 pineapple
1 chili
1 bunch coriander
1 Chinese garlic
lime
Pickled red onion
1 whole red onion thinly sliced
1 dl apple or white wine vinegar
2 dl sugar
3 dl water
Topping
1 tub of sour cream
Special equipment: barbecue skewers
This is what you do
Grill pineapple and garlic for salsa (you can do this the day before if you like):Start by grilling the pineapple over direct heat in the skin for about 1 hour. Turn the pineapple a few times while grilling. The skin turns completely black. Add the garlic to the grill for the last half hour. It also becomes tasty, sweet and tender when grilled and steamed in its own skin. When the pineapple has softened, it has a delicious smoky taste and can be removed from the skin and core.
In the kitchen
The red onion is thinly sliced – preferably with a mandolin.
Cook vinegar, sugar and water and pour over. Let cool before using.
Peel the grilled pineapple, grate and squeeze the juice. Chop the flesh finely and mix with finely chopped chilli, coriander and peeled garlic.
Season with salt, pepper and lime.
Divide the fish fillet into suitable pieces, approx. 3 x 3 cm and put the taco herbs on it. Here you can experiment with different spices if you want. Coconut, allspice and curry can be exciting alternatives.
Put three pieces of fish on skewers. Use your wooden skewers from e.g. bamboo, don't forget to put them in water well in advance before grilling. This prevents the skewers from burning.
At the grill
Grill the skewers over direct heat for about 3 minutes on each side just before serving. The tortilla can be heated in a pan or directly on the grill. Serve with a generous dollop of sour cream, pineapple salsa and pickled red onion.
