Nº 79 · Fish & Prawns · serves 4
Mild Fish Tacos with Pepper and Tomato Sauce
White fish that cooks at the end in a gentle pepper and tomato sauce, in warm tortillas with crunchy coleslaw: a Friday night treat.
Ingredients serves 4
Tick off what you already have at home.
MercadonaLidlMAS
Aisle: aceites. Andalusia is olive oil country: even own-brand oils are good value, often sold by the litre.
Any supermarket
Aisle: frutería. Loose or in nets; purple garlic (ajo morado) is often the most aromatic.
Any supermarket
Aisle: especias. Plain pimentón dulce is unsmoked; the smoked one says 'de la Vera'.
Any supermarket
Aisle: especias. Arab shops and market stalls sell cumin loose, often fresher and cheaper.
Budget tip: frozen pangasius instead of hake or cod (approx. €2)
PescaderíaMercadonaLidl
Aisle: pescadería. Careful: 'bacalao' without 'fresco' is often salted or desalted cod.
Any supermarket
Aisle: panadería / internacional. Found with packaged bread or Mexican products.
MercadonaLidlCarrefour
Aisle: frutería / ensaladas. Ready-made coleslaw is often in the chilled salad section; or shred 'repollo' yourself.
To serve
Method
- 1
Soften the onion, pepper and garlic in the oil for 5 minutes. Stir in the paprika and cumin and put everything in the slow cooker with the tomatoes.
- 2
Cook for 4–5 hours on LOW or 2–3 hours on HIGH, until the peppers are soft and the sauce is thick.
- 3
Switch to HIGH. Lay the fish in large pieces on the sauce, season with salt and lime zest and cook for 20–30 minutes with the lid on.
- 4
Pull the fish into rough pieces with two forks and gently fold it through the sauce. Squeeze over the lime juice.
- 5
Warm the tortillas briefly in a dry pan. Fill them with fish, sauce and a handful of coleslaw (optional).
Flavourful Cooking · slowcookerspain.com/en/recipes/mild-fish-tacos-with-pepper-and-tomato-sauce/