SC Fish Tacos

One of the first times I had really nice tacos was during Covid. It was my sisters 50th birthday and options were limited. I came across 777 in Dublin who were doing online ordering. The delivery was impressive - everything you needed individually packaged and all we had to do was heat some elements and lay everything out nicely. Delicious.

These are very flexible - you can mix and match the accompaniments depending on what you have available - they are great for sharing and a real crowd please. They can be used as quick weekday dinner or I often use them for entertaining too - the best part is that you can have nearly everything ready to go before people arrive and if you have nice delph, it can look really impressive.

For the Fish:

Option 1 – Prawns

• Raw or cooked prawns (peeled, deveined)

• Marinate in:

• Taco seasoning (1–2 tsp)

• 1 heaped tsp sundried tomato pesto
  (or whatever marinade or dressing you like—this is very forgiving)

Option 2 – Salmon Fillets

• Skinless salmon fillets

• Coat with sundried tomato pesto, green pesto, or taco seasoning

• Cook in air fryer (180°C for ~10-12 mins) or oven (200°C for ~12–15 mins), until just cooked through

Sides:

• Corn tortillas (nice ones can be hard to find - alot of store bought tortillas have a long list of ingredients. I get mine in Mr Bells in the English Market in Cork or in Fallon & Byrne in Dublin)

• Chopped fresh tomatoes - Irish in summer

• Guacamole - mashed avocado with lime, chopped red onion and coriander (depending on your audience - we don’t do coriander 🙈)

• Pickled red onion (I make my own, recipe here)

• Cabbage slaw (I make my own, recipe here)

• Iceberg lettuce, shredded

• Sour cream

• Lime wedges

• Chopped coriander

To Serve:

Cook your salmon in the airfryer or oven.

Heat a little oil in a pan and fry your prawns on a medium to high heat until they are nice and pink - 5 to 7 minutes should do it.

In the meantime, make your guacomole, cabbage slaw and pickled red onion.

Shred your iceberg, chop your tomatoes and coriander, and cut your limes into wedges.

Place all your sides in individual dishes and arrange on the table.

Once your fish is cooked, place your tacos in a frying pan on a high heat according to packet instructions (you could also place them in the oven if it’s on). They only need 30-60 seconds per side on a high heat.

Let your guests create their own bespoke tacos and enjoy - make sure you have napkins, they tend to get messy :)