FISH Tacos WITH A Smoky Paprika & Tomato Salsa
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
Flaky fish tacos with a smoky charred tomato salsa, crispy Parma ham, and fresh vegetables. Ready in 35 minutes.
Ingredients
- 3 tbsp olive oil
- 4 red mullet or sea bass fillets, skin on, about 120g/4¼oz each
- 4 Parma ham
- 4/15 lbs mozzarella finely chopped
- 8 cherry tomatoes finely chopped
- 4 spring onions (scallions) finely chopped
- 1 cos lettuce finely chopped
- 4 corn tortillas
- 2 tomatoes
- 2 clove garlic unpeeled
- 1 red onion unpeeled and cut in half
- 1/2 tsp smoked paprika
- 1 lime juice of
- 2 tbsp olive oil
- 1/2 tbsp honey
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 11 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 408 mg
- Iron: 3.61 mg
- Magnesium: 81.9 mg
- Phosphorus: 436 mg
- Potassium: 921 mg
- Zinc: 2.64 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 tbsp olive oil
- 4 red mullet or sea bass fillets, skin on, about 120g/4¼oz each
- 4 Parma ham
- 4 corn tortillas
- 2 tomatoes
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- 1/2 tbsp honey
- sea salt
- freshly ground black pepper
Prepare
- 4/15 lbs mozzarella, finely chopped
- 8 cherry tomatoes, finely chopped
- 4 spring onions (scallions), finely chopped
- 1 cos lettuce, finely chopped
- 2 clove garlic, unpeeled
- 1 red onion, unpeeled and cut in half
- 1 lime, juice of
Let's Cook
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Step 1.
To make the salsa, heat a frying pan or skillet over high heat until smoking hot. Add the whole tomatoes, unpeeled garlic cloves, and unpeeled red onion halves. Char on all sides for about 5–6 minutes, until blackened and tender. Remove from heat and let cool enough to handle.
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Step 2.
Once cool, peel the skin from the onion and garlic cloves. Transfer the charred tomatoes, peeled garlic, peeled onion, smoked paprika, lime juice, olive oil, and honey to a food processor. Season with a generous pinch of salt and pepper, then blend until smooth.
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Step 3.
Pour the blended salsa back into the frying pan over medium heat. Bring to a gentle boil, then reduce heat to low and simmer gently, stirring occasionally, for 15 minutes to develop the flavors.
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Step 4.
While the salsa simmers, heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the fish fillets, skin side down, and cook for 2 minutes. Flip the fillets over, turn off the heat, and let them sit in the pan for another 2 minutes to finish cooking.
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Step 5.
At the same time, heat the remaining 1 tablespoon of olive oil in a small frying pan over medium heat. Add the Parma ham slices (if using) and fry quickly for 10–20 seconds, stirring continuously, until crispy. Be careful not to burn.
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Step 6.
Flake the cooked fish into a large mixing bowl. Add the salsa, crispy Parma ham, finely chopped mozzarella, cherry tomatoes, spring onions, and cos lettuce. Toss everything together until well combined.
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Step 7.
Divide the fish mixture evenly among the four corn tortillas. Roll each tortilla into a cone shape and serve immediately.