#soft taco shell

Fish Tacos

Oh boy, I love tacos- specifically, soft tacos. I love the way you fold the taco to hold all the stuffing (the burrito fold is the way I recommend), the challenge of eating the taco without spilling anything and how you can put anything you want in it to meet any dietary requirement you have. The taco that I have cooked has cabbage, avocado, salsa, cheese, coriander and marinated fish.

The fish was marinated in a mixture of lemon juice, paprika, salt and pepper then left in the fridge for 30 minutes to let the flavours of the marinate soak into the flesh of the fish. Beforehand, I tasted the marinate and decided that it was too sour, so I added more paprika into the paste to add more spice and eliminate some of the sourness. Waiting for the marinade-soaking time to finish was one of the hardest parts, since I wanted to cook the fish straight away.

The hardest part of this recipe was covering the marinated fish in aluminum foil, which would be later placed in the oven to cook in its own juices. I wasn’t sure of the correct method to wrap the foil, so I asked my mother for assistance. She showed me that you cut the foil into a rectangle, connect the long sides of the rectangle together, and curling it towards the fish. You then take the wide ends of the aluminium and fold it backwards behind the fish, thus creating a perfect seal.

I enjoyed the taste of the taco, as I could taste all the ingredients. I had enough leftovers to feed my parents and my sister. They really enjoyed eating it and said that the fish was cooked perfectly, and tasted really good.