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Cooking time: 1 hour
Fino Fiesta: Unleash the Flavour of Quick-Cooking Fish Tacos, Perfectly Complemented by Chilled Fino
These mouthwatering fish tacos are a delightful solution for those busy weeknights when you crave a satisfying meal without sacrificing time. With a flaky white fish, like cod or halibut, taking centre stage, these tacos are infused with spices including ground cumin, paprika, cayenne pepper, and salt. Pan-seared to perfection, the fillets develop a deep, flavourful crust that will leave you craving more.
To elevate the experience further, drizzle everything with a three-ingredient spicy fish taco sauce—a tantalising blend of sour cream, garlic-chilli hot sauce, and lime juice—adjusting the heat to suit your taste preferences.
Serving four, here's what you need for this culinary sensation:
Whisk together 1 cup sour cream or plain whole-milk Greek yogurt, 2 Tbsp. sriracha, 1 Tbsp. fresh lime juice, 1 tsp. ½ tsp. kosher salt, ¼ tsp. sugar, and 2 Tbsp. water in a small bowl. Combine well and chill until ready to use.
In a medium bowl, toss ¼ small head of cabbage (thinly sliced), 2 Tbsp. fresh lime juice, 1 Tbsp. extra-virgin olive oil, and 1 tsp. ½ tsp. kosher salt. Set the slaw aside.
In a small bowl, mix 1 Tbsp. ground cumin, 1 Tbsp. paprika, ½ tsp. cayenne pepper, and the remaining 2 tsp. kosher salt.
Place 1½ lb. skinless, boneless cod or halibut fillets on a small baking sheet or plate, and coat them with the spice mix. Drizzle the remaining 2 Tbsp. extra-virgin olive oil over the fish, rubbing it with your hands to create a light paste without any dry spots.
Heat a nonstick skillet over medium-high heat. Cook the fish, gently flipping it with a fish spatula halfway through, until golden and the flesh is opaque and flakes easily with a fork (around 12 minutes in total). Remove from heat.
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.