Fish tacos with seaweed - Lofoten Seaweed

Recipe

Fish tacos with seaweed

  • Mains
Prep 15 min Cook 10 min Serves Makes 6 tacos

Tacos – originally from Mexico – are hugely popular in Norway, with many people looking forward to tacofredag (Taco Friday) at the end of the week. According to a study by national newspaper VG in 2012, around 400,000 Norwegians say that they eat tacos for dinner every single Friday. That’s over 8% of the whole population! These fish tacos are spiced with Lofoten Seaweed’s Fish & Seafood spice blend – a fresh and zesty blend of dill, lemon, garlic and winged kelp (Atlantic wakame). This is a mild, citrusy recipe, which can be spiced up with green chillis if you prefer something hotter. Consider doubling this recipe if you have friends over – 6 tacos might not be enough!

Instructions

  1. Slice the fish into strips 1cm thick. Season on each side with the Fish & Seafood spice blend, then leave to marinate for 10 minutes.
  2. Heat a grill pan over a high heat. Toast the tortillas for 30 seconds on each side until slightly blackened.
  3. Turn the heat down slightly, to medium-high. Add the oil. When hot, fry the fish for one minute on each side, then remove the pan from the heat and drizzle over the juice of half the lime.
  4. Assemble the tacos. Start with the fish, then add the salad and avocado. Finish with the radishes, coriander and pomegranate seeds. Serve with lime wedges.

Products used in this recipe