These fish tacos are spiced with Lofoten Seaweed’s Fish & Seafood spice blend – a fresh and zesty blend of dill, lemon, garlic and winged kelp. This is a mild, citrusy recipe, which can be spiced up with green chillis if you prefer something hotter. Corn tortillas make this recipe naturally gluten-free, but flour tortillas would also work.
Ingredients
- 400 g white fish (cod, halibut etc)
- 4 tsp lofoten seaweed fish & seafood spice blend
- 6 x corn tortillas
- 4 tbsp neutral oil
- 1 x lime
- 60 g radishes
- 100 g rocket
- 1 x avocado
- 100 g pomegranate seeds
- 25 g fresh coriander
Method
- Slice the fish into strips around 1cm thick. Season on each side with the Fish & Seafood spice blend, then leave to marinate for 10 minutes.
- Heat a grill pan over a high heat. Toast the tortillas for 30 seconds on each side until slightly blackened.
- Turn the heat down slightly, to medium-high. Add the oil. When hot, fry the fish for one minute on each side, then remove the pan from the heat and drizzle over the juice of half the lime.
- Assemble the tacos. Start with the fish, then add the salad and avocado. Thinly slice the radishes to garnish, then add coriander and pomegranate seeds. Serve with lime wedges.
