Smoked Kingfish Tacos - a fun recipe that everyone will like.
Smoked Kingfish Tacos are a delicious way to enjoy bold flavours and fresh ingredients. With the rich, smoky flavour of the fish paired with refreshing pico de gallo, creamy sauces, and soft tortillas, these tacos are perfect for a festive meal or a quick family dinner. Whether for Christmas gatherings or casual occasions, this recipe is a fresh, wholesome dish that’s sure to please everyone.
Ingredients (Serves 4)
For the Fish
500 g of smoked kingfish
1 tablespoon of olive oil
1/2 teaspoon of smoked paprika (optional, to enhance the smokiness)
Juice of 1 lime
For the Pico de Gallo
4 medium tomatoes, finely chopped
1 small red onion, finely chopped
1–2 green chillies, finely chopped (adjust to taste)
Juice of 1 lime
Small bunch of fresh coriander, finely chopped
Salt, to taste
For the Tacos
8 small tortillas (corn or flour)
250 g of shredded cabbage or lettuce
120 ml of sour cream
Lime wedges, for serving
Preparation
Prepare the Pico de Gallo
Combine the chopped tomatoes, onion, chillies, lime juice, and coriander in a bowl. Add a pinch of salt, mix well, and let it sit for at least 15 minutes to allow the flavours to meld.
Prepare the Kingfish
If the smoked fish needs reheating, brush it lightly with olive oil, sprinkle with smoked paprika if desired, and warm it in a pan or oven at low heat. Squeeze fresh lime juice over the fish before serving. If it’s ready to eat cold, simply flake it into taco-sized portions.
Assemble the Tacos
Warm the tortillas in a dry pan or microwave. Add a layer of shredded cabbage or lettuce, followed by a generous portion of smoked fish. Top with pico de gallo and a dollop of sour cream or crema.
Serve
Garnish with fresh lime wedges and serve immediately.
Whether served as a festive dish for Christmas or a casual family meal, these Smoked Kingfish Tacos bring vibrant flavours to the table. Serve them with soft tortillas, refreshing pico de gallo, and creamy toppings, along with lime wedges for an extra zing.