Fish tacos are one of our most loved meals ever. We have spent a tonne of time perfecting the way we make them. In fact, we've been making fish tacos as long as we have been together - so that's six years of taking fish tacos very seriously together. What we love about this meal is that when we are strapped for time, and that happens a lot with two kids these days, fish tacos are our "go to" for dinner. They're quick to pull together and that's a big win for us, especially mid week.
We visit our fish monger in Noosa Junction for a few fillets of snapper, and 9 times out of 10 we already have the rest of the ingredients in our fridge or pantry. Most local fish shops will also have snapper, if not ask for a firm fish, as you want it to hold it's shape when you cook and eat it in the taco shell. Admittedly, our tacos don't include making tacos from scratch. But we share where you can find the best Mexican street style tacos in Australia.
Recently we decided to make our Fish Tacos by the Noosa River on a sunny winter's day and it was absolute heaven. Our only issue was shooing away seagulls. When cooking outdoors, we always prepare our ingredients ahead of time. This means we don't need to lug around too much gear and equipment from home. Read on for the ingredients for our tacos and what you need to prepare before you head out to make them.
Ok, let's get stuck in!
Quick Pickled Onions
Comments will be approved before showing up.