Fish Tikka Masala Tacos

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Fish Tikka Masala Tacos recipe Spier Sonia Cabano blog eatdrinkcapetown
Fish Tikka Masala Tacos

This delicious recipe for Fish Tikka Masala Tacos come to you from Spier Wine Estate. Easy peasy!

When hunger strikes, whip up these tikka masala tacos for lunch. Assembling them is a breeze, and their creamy spiciness is the perfect match for the Spier Signature Chenin Blanc.

Run out of fish? No problemo! The tikka marinade is incredibly versatile: you can use it with chicken or pork instead.

While you enjoy that first sip of wine, leave the fish or meat to marinate for a few hours, then simply transfer to a hot pan and stir until cooked.
If you like your food hotter than the Kalahari in December, then add some chilli powder from the
start.

The yoghurt and dill mixture will add balance and cooling creaminess to your tacos.

FISH TIKKA MASALA TACOS

Ingredients: (makes 6 medium tacos)

For the fish tikka:

1 teaspoon ground cumin

1 teaspoon ground fennel

2 teaspoons smoked paprika

2 teaspoons garam masala

½ teaspoon turmeric

¼ – ½ teaspoon chili powder (optional)

2 cloves garlic, finely grated

A 2 cm knob of ginger, peeled and finely grated

Finely grated zest and juice of a medium lemon

½ cup plain yoghurt

Salt & pepper

600 g firm white fish, cubed

15 ml vegetable oil, for frying

For assembling the tacos:

1 cup plain yoghurt

A generous handful fresh dill, finely chopped

6 medium size soft flour tortillas

About 2 cups sliced tomato

1 small red onion, finely sliced

A handful fresh coriander leaves, roughly chopped

Method:

Prepare the fish tikka: Add the cumin, fennel, paprika, masala, turmeric, chili (optional), garlic, ginger, lemon zest and juice and yoghurt to a ceramic or plastic bowl, season with salt and pepper and mix well.

Add the cubed fish or meat and mix to coat all over. Cover and refrigerate for 1-3 hours to marinate.

Heat a wide large pan over high heat, add the oil, and then add the fish with marinade to the pan.

Stir while frying for about 5 minutes, until the fish is just cooked and the marinade reduces to a thick coating. Remove from the heat and set aside.

Mix the yoghurt and dill in a small mixing bowl.

Assemble the tacos:

Top each taco with a dollop of dill yoghurt, fish tikka, sliced tomato, red onion and fresh coriander.

Serve at once, with a glass of Spier Signature Chenin Blanc.

By choosing Spier, you are supporting Spier’s Growing for Good learning initiatives that empower communities to create positive social and environmental change.

Press release by Scout PR

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eatdrinkcapetownhttp://www.eatdrinkcapetown.co.za
Celebrating life with food, wine, friends & happiness! Writer, cook and blogger. Author of four cookbooks. Passionately South African, proudly Capetonian.