Fish Tacos

A recipe by Le Backyard

Preparation: 45 min. | Cooking: 30 min. | 10 tacos

Handmade tacos for an authentic Mexican taste

Suggested fish: trout, walleye, or your favorite fish! !  

Ingredients:

10 tortillas

• 1 cup of white flour
• 2 cups of corn flour
• 1 cup of water
• 10 ml of vegetable oil (can be replaced by olive oil)

Toppings

• 1 good-sized trout
• 1 bunch of fresh dill
• 2 limes
• 250 ml of sour cream
• 2 red bell peppers
• 2 avocados
• 2 ears of corn
• Salt and pepper

Preparation:

1. Mix the flours.
2. Add the water and knead to obtain a nice homogeneous dough. Add the vegetable oil and knead one last time (if necessary, add a little water or flour to obtain a doughy texture).
3. Divide the dough into 10 small balls, roll them out as thinly as possible, and cook over moderate heat for 1 minute on one side and 30 seconds on the other.
4. Finely chop the bunch of fresh dill and mix it with 250 ml of sour cream. Squeeze the juice from half a lime and let stand.
5. Cut the trout in half lengthwise. Add lime slices, salt, freshly ground pepper, and a drizzle of olive oil inside the trout, then close it. Rub the skin of the fish with a bit of salt and place it in the skillet with a drizzle of olive oil. When the fish is cooked as you want it, remove from the heat, and add a sprinkle of fresh dill (cooking time depends on the size of the fish).
6. For the corn, you can boil it, but it's even better grilled!
7. Grill the whole peppers in the oven (400°F 15-20 minutes) by positioning them near the heat source or on the BBQ until there are black spots on the skin. Let cool and cut into julienne strips.
8. Cut the avocado into julienne strips at the very end to prevent it from turning black.
9. That's it! All that's left is to put your taco together, squeeze a little lime juice on top, and enjoy!