Fish Tacos

Mexican. Snack dish of a corn or wheat tortilla folded around, well, pretty much anything: meat, chicken, fish, beans and accompanied by tomato, cucumber, avocado and salsa. Fish Tacos, or Tacos de Pescado, originated in Baja California.

According to Wikipedia: "The original sense of the word is of a 'plug' or 'wad' used to fill a hole ... derived from Mexican Spanish 'light lunch'."

We'll keep it paleo ...

First, the fish. Use some firm white fish: cod is popular; I like pollock.

You could batter the fish and shallow fry, the batter made from egg and some kind of starch, or simply roll the fish in starch. I did the latter, simply dusting in cocoyam flour and shallow frying in beef dripping for a couple of minutes each side. Done. How easy is that?

Back up ... cocoyam flour? Yup! Any starch will do: yam, fufu, potato, cornstarch, at a push, even arrowroot. Just something to dust and to take on some colour while frying in the dripping.

Accompany with a salad, or Pico de Gallo, large pieces of tomato, cucumber, avocado, pepper and onion; some Greek-style yoghurt or sour cream, your favourite chilli sauces and a few wedges of lime.

The Taco? Easy! Gem lettuce.