The taco is an iconic and versatile creation with roots in Mexican culture. The name comes from the Nahuatl word for ‘half’ or ‘in the middle’, referring to the all-important tortilla vessel which is used to hold a range of flavourful fillings.
Over time, this Latin-American street food staple has been adapted to include a range of ingredients both savoury and sweet, although the most common fillings are usually slow-cooked meats such as ropa vieja (shredded beef), pork and fish.
Simple, tasty and easy to eat: tacos are one of our most legendary Tapas dishes to enjoy between amigos or as a light bite. Introduced by our talented Development Chef Laurence, our Seabass Tacos are one of the latest additions to our menu.
Seabass Tacos
Makes: 2 tacos
You’ll need:
- 2 corn tortillas
- 15g Little Gem lettuce
- 70g seabass fillet
- For the breading
- 50g plain flour
- 1 egg
- 50g breadcrumbs or Panko
- 20g Salsa (we use our green taquero salsa which you can also find on our Roast Pork Belly)
- 6ml rapeseed oil
- 10g red cabbage
- 5g fresh coriander
- Prepare and fry the seabass
Skin the seabass fillets and trim off the belly fat before cutting into four equal portions. Bread the fillets by coating them in the flour, egg and breadcrumbs and deep fry at a core temperature of 75°C for x minutes or until golden brown. Remove and place on a plate with a paper towel to soak up any excess oil.
- Build the taco
Start to assemble the taco with the two tortillas on the bottom. Next, add the salsa followed by the lettuce and the fried seabass. Add more salsa followed by the red cabbage.
- Garnish with coriander
Sprinkle the coriander over the tacos. Then fold and enjoy!
Looking for more? Find our Gambas Pil Pil recipe here.
