Fish Tacos

Look at that cos lettuce and rocket! Wow. :D I love getting food straight off the farm.

For the curious, there's a QEII coronation tea cup that my grandmother bought when she and my dad were in London in 1953. Next to it is a pirate pub shot glass from Pirate museum @ Nassau. I bought it on a Disney cruise with my brother.


Jalapenos are in their prime and limes are filled with juice. It's the perfect time to make mexican food.

Harvest time also means lots of tomatoes! Fresh salsa is so easy to make and stays fresh in the fridge for a week. It's a great way to use up some fresh tomatoes.

Salsa
3 tomatoes diced
1 onion finely diced
1 clove garlic finely chopped
1/2 lime's worth of juice
1/4 bunch of coriander finely chopped (including stalks, that's where the flavour is)
A few olives roughly chopped
Jalapeno finely chopped to taste
Salt to taste

Fish tacos
500g hoki fillets
1 tsp ground cumin
1 tsp dried oregano
1 tbsp olive oil
1/2 lime's worth of juice
1 clove garlic finely chopped
1 pkt taco seasoning (I was feeling lazy)
3/4 cup water

Mix all the salsa ingredients in a bowl and let sit for an hour or two. The flavours get better with time. Rub the hoki filets in the cumin, oregano, olive oil, lime juice and garlic and cook in a medium oven for 20min. Remove from the oven and add to a saucepan with taco seasoning and water. Heat for 3minutes and serve with fresh avocado, salsa and shredded lettuce.

Today was my first avocado for the season. I made a super-easy mash-up of avocado, lime juice, coriander and salt. Yummy!!!


Lay out ingredients onto a heated flour tortilla


Roll up the burrito into a parcel and enjoy! :)

I forgot to use the gorgeous green capsicum that is also in plentiful supply right now. Next time for sure!