Get ready to transform your dinner routine with these mind-blowing Fish Tacos with Celeriac Remoulade - a culinary adventure that combines the delicate flakiness of white fish with a creamy, tangy twist that'll have everyone at your table begging for seconds! This Mexican-inspired dish isn't just a meal; it's a gourmet experience that marries simplicity with sophisticated flavors, proving that restaurant-quality cuisine is just 35 minutes away in your very own kitchen.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb white fish fillets
- 8 corn tortillas
- 1 cup celeriac, grated
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Prepare the celeriac remoulade by grating the celeriac into a medium bowl. Mix in mayonnaise, Dijon mustard, lemon juice, and half of the chopped cilantro. Season with salt and pepper. Refrigerate to let flavors meld while preparing the fish.
- Pat the white fish fillets dry with paper towels. Season both sides generously with salt and pepper. Let the fish sit at room temperature for 10 minutes to ensure even cooking.
- Heat a large non-stick skillet or griddle over medium-high heat. Add a small amount of oil to prevent sticking. Once the pan is hot, carefully place the fish fillets and cook for 3-4 minutes on each side, or until the fish is golden and flakes easily with a fork.
- While the fish is cooking, warm the corn tortillas. You can do this by briefly heating them in a dry skillet for about 30 seconds on each side, or wrap them in foil and warm in a preheated oven at 350°F for 5 minutes.
- Once the fish is cooked, remove from heat and let it rest for a minute. Using a fork, gently break the fish into bite-sized pieces.
- Assemble the tacos by placing a portion of the cooked fish in each warm tortilla. Top with a generous spoonful of the celeriac remoulade.
- Garnish with the remaining fresh cilantro. Serve immediately while the fish is still warm and the tortillas are soft.
Tips
- Choose the Right Fish: Opt for firm white fish like cod, halibut, or tilapia that can withstand pan-cooking without falling apart.
- Pat Fish Dry: Always ensure your fish fillets are thoroughly dried before seasoning to achieve that perfect golden crust.
- Room Temperature Matters: Let your fish sit at room temperature for 10 minutes before cooking to ensure even heat distribution.
- Don't Overcrowd the Pan: Cook fish in batches if necessary to maintain high heat and prevent steaming.
- Warm Tortillas Technique: Briefly heating tortillas in a dry skillet adds a delightful char and improves their texture.
- Fresh Cilantro is Key: Use fresh cilantro for maximum flavor impact - it brightens the entire dish.
- Remoulade Prep Tip: Make the celeriac remoulade ahead of time and let it chill, allowing flavors to meld and intensify.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 25g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 70mg
