Gathering | Mexican Feast

I love everything about Mexican food - it's freshness, it's variance, it's different textures, it's vibrant colours and it is just damn fun to eat and ideal to share with a group of friends. With the weather (slowly) warming up, it's a nice time to have people over and enjoy some fresh food in the backyard with a margarita in hand. We had a fun Mexican playlist going as we each made up our own tacos and scoffed them down - I've added a playlist at the bottom with a few, some rather random, songs to play while you feast. This Mexican feast was inspired by the Taqueria gathering in the lovely Sunday Suppers cookbook. It is fresh and light with the white fish which leaves you feeling satisfied afterwards and not too full or heavy.

I have been following Sunday Suppers for quite some time now and love what Karen does with food but also the community she has created, it's very inspiring. If you haven't already check out their blog and Instagram. I am desperately hoping that one day I will somehow get to her studio in New York.

The great thing about tacos is that you can play around with the different dishes depending on what you like and what you have. I strongly believe that avocado is a must but that is coming from a long-time avocado addict. Don't let the long list of ingredients scare you - a lot of them overlap between each dish and it's all very quick to prepare, especially if you get friends involved!

Fish Tacos for 5
5 fresh ling fillets (or other white fish) 
Salt and freshly ground black pepper 
4 tbsp olive oil 
3 garlic cloves 
1 small bunch fresh coriander - whole leaves plus chopped for garnish 
Juice of 1 lime 

10 - 15 flour tortillas 
Tomato salsa 
Garlic yogurt 
Pickled red cabbage and red onion 
Char grilled corn 

Tomato salsa 
1/2 medium white onion, diced
Juice of 1 lime
2 medium tomoatos diced (about 2 cups)
6 cherry tomatos, halved
1 tbsp diced jalapeno (optional)
1/4 chopped fresh coriander
1 tbsp olive oil
1/2 tips apple cider vinegar Coarse sea salt to taste

1/2 medium white onion, chopped small 
Juice of 1 - 2 limes 
1/2 tea spoon sea salt 
2 avocados 
1 tbsp olive oil 
1 tbsp chopped fresh coriander 1 clove of garlic, crushed

Garlic yoghurt 
3 tbsp natural yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 tsp sea salt
1 garlic clove, crushed
1 tsp chilli flakes

Pickled red cabbage and red onion 
1/4 red cabbage, sliced finely 1/2 red onion, sliced onion 
1/4 cup apple cider vinegar Pinch of sea salt

Char grilled corn
5 corn cobs with husk still attache
2 tbsp salted butter, softned
Pinch of sea salt 
Season the fish generously with salt and pepper. Place the fish in a shallow bowl, and add 3 tablespoons of the olive oil, the garlic, whole cilantro leaves, and lime juice. Marinate for 10 to 15 minutes. 

Heat skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Once the oil is hot, add the fish and the liquid from the marinade (discard the garlic and coriander leaves). Fry the fish for 3 to 4 minutes on each side. Transfer to a serving platter or board, season with salt and pepper, and top with the chopped coriander. 

Using tongs, hold each tortilla a few inches above a gas flame to create a charred edge. You can also heat a cast iron pan on a stove and heat each side of the tortilla for about 1 minute each. 

To serve, lay a tortilla on a plate, add a portion of fish and top with Pickeld Red Cabbage and Red Onion, Guacamole, Tomato Salsa, Garlic Yoghurt and Char grilled corn.

Combine the onion and lime juice in a medium bowl and allow to marinate while you prepare the remaining ingredients.

Add the tomatoes, jalapeño if using, cilantro, olive oil, and said to the opinion and toss to combine.

Combine the onion, lime juice and salt in bowl and allow to marinate while you peel and pit the avocados.

Add the avocados to the bowl and the smash until they are mashed but still chunky. Then add the olive oil, coriander and garlic. Stir well, taste and add more salt if desired.

Combine yoghurt, olive oil, lemon juice, salt and garlic in a bowl and stir well.

Sprinkle with chilli flakes.

Combine all ingredients in bowl and let sit for 10 - 15 minutes before serving.

Peel husks of corn keeping them attached at the base of cob. Rub each cob with butter and sprinkle with salt. Cover with husks again then wrap each cob with aluminium foil.

Barbecue for 20 minutes turning once until soft. Serve either as they are to eat on the side or slice corn off cob and serve in bowl sprinkled with chilli flakes and salt to add into taco.
Enjoy x

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