Byron Bay Chilli Fish Tacos
Monday, 26 May 2008
Fish tacos are almost always good, but with our sweet chilli sauces they shine. You can use either Byron Bay Chilli Co. Fiery Coconut Chilli Sauce or Byron Bay Chilli Co. Spicy Sweet Chilli Sauce.
At a glance
4 to 6
2 pounds boneless fish filets
1 bottle Byron Bay Chilli Co. sauce of your choice
- 2 green onions, white and green parts, chopped
- 1 cup plain yogurt or sour cream
Chili seasoning blend, to taste
12 flour tortillas (2 to 3 per person)
Place the fish in a large, shallow dish, sprinkle it with olive oil and lime juice and allow it to marinate for 30 minutes.
In a large bowl, combine the green onion, coriander and cabbage.
In a small bowl, whisk together the mayonnaise, yogurt or sour cream, chilli seasoning and salt to taste.
Preheat a grill to medium low.
Wrap the tortillas in foil and place them on a not-too-hot part of the grill to slowly warm.
On a very clean, thoroughly oiled grate, grill the fish until just cooked through, about 10 minutes per inch of thickness of the fish. Remove the fish to a clean platter, allow it to rest 10 minutes and then slice it into thick strips.
For each taco, place a warm tortilla on a plate, add a few chunks of fish, drizzle with either the coconut or the sweet chilli sauce, a spoonful of salad, then some creamy sauce and more chilli sauce. Make a small fold along the bottom edge of the tortilla, then close from both the sides, creating a little parcel that won't drip out the bottom.