Summer Soft Shell Tacos

Summer Soft Shell Tacos are a ‘pretty relaxed’ dinner choice, perfect for social occasions and a DIY dining approach.

I love sharing platters and this is a great recipe for that. Pile up your ready-to-eat ingredients on a large platter, or in individual small bowls, and allow flatties or dinner guests to help themselves. It’s social and everyone gets to enjoy their favourite toppings.

Requiring some simple summer salad ingredients, we’ve opted to call upon our old friend ‘frozen fish’.

Fish: While fresh white fish is definitely my go-to, any frozen white fish will do. You can opt for battered or crumbed fish, and New Zealand Hoki works well for this dish. The beauty of this recipe is that, once cooked, you slice the fillet into bite-sized chunks – therefore, it goes a long way and becomes part of the meal, not the feature.

Corn Tortillas: Yum. What is the difference between a Tortilla and a Taco you may ask? Simply a Tortilla is the flat floury or corn wrap and a Taco is what you make after filling it with (a little like the relationship between a piece of bread and a sandwich). If you are using packet Tortillas, moisten under running water then fry for 30 seconds on each side. They are crisp yet pliable so you can cup them in your hands when eating.

Lettuce: You can use any kind, but I like the good old Iceberg Lettuce (the whole lettuce with the big leafy cups you tear off as you need them). This lettuce seems to be extra crunchy and easy to handle in your tortilla when it’s shredded.

Summer Soft Shell Tacos

Serves: 4-6

Prep time: 5 minutes
Cook time: 20 minutes

Ingredients:

• 12 corn tortillas
• olive oil
• 6 fillets fresh or frozen white fish
• 3 cups lettuce, shredded
• 2 spring onions
• 4 tomatoes
• salt and pepper
• sour cream, to serve
• salsa or chilli sauce, to serve
• wedge of lemon, to serve

Method:

1. Pan-fry fresh fillets in a dob of butter, seasoned lightly with salt and pepper, or bake frozen fillets as per the instructions on the pack.
2. While the fish is pan-frying/baking, moisten individual corn tortillas under running water, then over a high heat fry for 30 seconds each side. A drizzle of oil may help them sizzle rather than char. Cook them in batches and stack them up on a serving platter.
3. Prepare your summer salad ingredients: wash lettuce leaves, pat or shake dry, then shred. Transfer them to the platter.
4. Trim off the root end of your spring onions, then finely chop both white stem and green leaves. Add to platter.
5. Wash then cut tomatoes into chunky pieces. Season with salt and pepper and add to platter.
6. Finally chop up cooked fish into bite sized pieces and add to the platter.
7. Serve up with sour cream, salsa and a wedge of lemon.