A friend of Felix’s told him about a restaurant she used to go to in New York where the tacos were both hard shell and soft shell. You wrap the soft shell around the hard shell, sticking them together with guacamole so that you get the crunch of the hard shell but the soft shell catches all the mess. This is now the only way I will ever eat tacos.
I used gummy shark aka flake because it’s delicious and available but any firm white fish will be great. You can also put basically anything in the tacos, but here’s my serving suggestions.
Other things I didn’t use but that might be good: tomato salsa, red cabbage, grilled corn.
Smash up the avocados with seasoning and the juice of one lime.
Add the cayenne pepper and ground coriander to a few tbsp of flour on a plate. Cut the fish into chunky pieces and coat in the flour. Season.
Fry the fish, about 2 mins on each side.
Put the hard shell tacos in the oven for five minutes at 180c to crisp up.
Prepare all the other toppings: pepper, lettuce, coriander, chilli, cheese.
Spread the avocado on one side of a soft shell. Put everything into a hard shell making sure you get plenty of yoghurt and chilli sauce throughout to stick it all together. Wrap the soft shell around the hard shell.
You have to be extra generous with sauce because the fish doesn’t do any of the work (unlike a beef mince taco which has its own juices). So delicious and fun to make. Hurrah for double-shell!
Image found here