How to make Fish Tacos with Coriander Pesto - Tacos with crispy shallow-fried fish slices and coriander pesto.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rawas fish, Taco shells (टाको शेल)

Cuisine : Mexican

Course : Snacks and Starters

Fish Tacos with Coriander Pesto Recipe Card

Fish Tacos with Coriander Pesto

Mexico, wild and barren in the north and sultry and hot in the south, offers a cuisine that reflects the culture of the country – colourful, rich, invigorating and always, always festive! 
The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Fish Tacos with Coriander Pesto Recipe

  • Rawas fish boneless, cut into thin slices 200 grams

  • Taco shells 4

  • Juice of 1 lemon

  • Garlic finely chopped 2 tablespoons

  • Salt to taste

  • Crushed black peppercorns to taste

  • Bread crumbs dried 1/2 cup

  • Mixed dried herbs 2 teaspoons

  • Egg white 1

  • Oil for shallow frying

  • Iceberg lettuce leaves shredded 4-5

  • Spring onion with greens chopped 1/4 cup

  • Fresh coriander leaves chopped 1 tablespoon

  • Mayonnaise 2 teaspoons

  • Tomato salsa 1 cup

  • Coriander pesto

  • Fresh coriander leaves 1 1/2 cups

  • Walnut kernels 1/4 cup

  • Parmesan cheese powder 1 tablespoon

  • Salt to taste

  • Crushed black peppercorns 1/4 teaspoon

  • Garlic cloves 3-4

  • Olive oil 1/4 cup


Step 1

Marinate the fish with juice of half lemon, garlic, salt and crushed black peppercorns in a bowl for ten to fifteen minutes.

Step 2

Combine the breadcrumbs, mixed herbs and salt in another bowl and mix.

Step 3

Whisk the egg white lightly and add to the marinated fish. Mix well.

Step 4

Coat each slice of fish in the breadcrumb mixture.

Step 5

Heat some oil in a non-stick pan. Place the fish slices and shallow-fry on medium heat till both sides turn golden.

Step 6

To make the coriander pesto, combine walnut kernels, parmesan cheese powder, salt and crushed peppercorns in a grinder jar. Grind.

Step 7

Add garlic and grind again. Add coriander leaves and olive oil. Grind well.

Step 8

Combine the iceberg lettuce, spring onion, coriander leaves, remaining lemon juice, salt and crushed peppercorns in another bowl and mix.

Step 9

Mix the mayonnaise with the pesto.

Step 10

Place the salad at the bottom of the taco shells, put some tomato salsa and place the fish, generously drizzle the pesto-mayonnaise sauce.

Step 11

Serve immediately.