14 Jan Sally Fitzgibbons’ Fish Tacos
Sally Fitzgibbons’ Fish Tacos
I’ll have what she’s having…
A little mermaid in Melbourne put me onto this one.
Is there nothing Sally Fitzgibbons – pro surfer on the World Surf League Tour – can’t do? Turns out, between sets, she turns her hand to a pretty radial fish taco bowl, too.
It’s no secret that fish tacos are the flavour of the month on the Surf Coast – Torquay’s Fisho’s, Olé Mexican Fiesta and Señors (Not Mexican) do them with bells on, and this lot are damn hard to top, believe me.
Now, my take on Sally’s fish tacos is a little twisted, as I like my Mexicans hot, hot, hot. Chillies and jalapeños are permanents in My Surf Coast kitchen. But each to their own, and as you like it. And I’ve made a few adjustments along the way.
So, for 4 people, grab…
• 8 flour tortillas
• 600g white fish fillets – I used freshly caught and local flathead from Peach’s on the Surf Coast Highway
• Canola oil spray
• Flour for coating the fish – I used seasoned Panko crumbs, again from Peach’s
• Butter for frying
• 1⁄2 the very underrated iceberg lettuce, finely chopped
• 1 or more Spanish onions, finely chopped – I divided this between the three salsas. It’s not in Sally’s recipe for the tomato and mango salsas
• I also used freshly ground sea salt when frying the fish, and a sprinkle in each of the three salsas
• 2 ripe avocados; 1⁄2 a Spanish onion, finely diced; 1⁄2 red chilli, deseeded, pith removed, finely sliced; 1⁄2 cup coriander leaves, finely chopped
• Juice of 1⁄2 lime; juice of 1⁄2 lemon
• Jalapeños to taste, chunkily chopped – fresh or from the jar
• 4 fresh tomatoes, diced; 1⁄2 cup coriander leaves, finely chopped; 1 red chilli, deseeded, pith removed, and finely sliced
• 1 ripe mango, diced; 1⁄2 a Spanish onion to taste, and finely diced; red chilli, deseeded, pith removed, and finely diced
• Juice of 1 lime; 1/2 cup of fresh mint leaves, finely chopped; 1/4 cup coriander leaves, finely chopped – Sally’s mango salsa does not include coriander
• 4 fresh tomatoes, diced; 1⁄2 cup coriander leaves, finely chopped; Spanish onion, to taste and finely chopped; 1 red chilli, deseeded and pith removed, finely sliced
Putting it all together…
1. Preheat the oven to 180°C. Wrap four of the tortillas in foil, and place them on an oven tray – for approximately 10 minutes – until warm.
2. Remove the tortillas from the foil wrap; spray lightly with canola oil. Place tortillas between the holes of an upside-down muffin tray; press them down – gently – in the middle to form the base of the taco bowl. Repeat with the four remaining tortillas. Bake for 10 minutes, or until golden. Remove from oven to cool, keeping the tortillas in the muffin tray. Repeat with the four remaining tortillas.
3. Coat both sides of the fish fillets with plain flour, bread crumbs, or seasoned Panko crumbs. Heat 2 tbsp of butter in a flat pan, and cook 2 fillets at a time on medium-high heat – 2 minutes per side. The fillets will begin to fall apart when cooked.
4. Place the chopped lettuce in the tortilla shell first. Top with fried fish fillets and salsas – separately, or mix them up.
Olé! Serve immediately, with or without dressing them up in chipotle or chilli.
You’ll have to enjoy these fish tacos without the sangria and margaritas if you want to live like Sally, though – but that can only be a good thing.
Sally’s unadulterated fish taco recipe can be found in her book Live Like Sally – the lifestyle of a champion surfer. You can also Train Like Sally, too – for the All-Australian Beach Body. After devouring your tacos first, of course.
I’m on standby, and live in hope for the possibility of a sequel to Live Like Sally – Look Like Sally, perhaps?
The Surf Coast is on standby, too. Looking forward to watching Sally carve it up at the Bells Beach 2017 Rip Curl Women’s Pro 12–24 April.
PS – You can pretty much do anything with this little gem of a recipe. Use chicken, beef, pork, black beans, corn, tofu, octopus as a fish replacement – the world’s your oyster, really. Surf Coast scrumptious…