Amritsari Fish Taco Recipe |Fusion Food|

We being foodies, love to experiment with food every now and then. Experimenting on new recipes around the world in my kitchen is a usual thing. Whenever an experiment is a hit in my kitchen, I share it here in my blog! The other day I shared the recipe of Amritsari Pakora which I prepared when we had some guests over. I had to prepare it again to take some pictures to share along with the recipe. In the process had some leftover marinated fish fillets. I suddenly had an idea of creating a popular and one of our favorite recipes into a fusion food! So I made this Amritsari fish taco.

We both love Mexican fish tacos so I thought why not recreate it with some spicy Indian flavors and left over fish pakoras? The fusion Amritsari fish taco turned out to be a big hit and all the Indian flavors blended pretty well in the tacos! I had the imli ki chutney and green coriander chutney already made and ready in the fridge and the rest of the ingredients were easily available. So it did not take too long to bring everything together.

The crispy battered fried fish with all the Indian flavors were a pleasure to the taste buds. The pickled onions and radishes added a zing to the taste and flavor of the tacos. In short, these fish tacos were a burst of flavors and colorful while quite easy to put together. A new fusion recipe to my collection!

Tips:

You may pickle the onions and radishes beforehand and store in the refrigerator. To make the Amritsari fish pakoras, get the detailed recipe here. You may cut the fish pakoras into bite size pieces.Warm up the tortillas only when you are ready to serve.

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AMRITSARI FISH TACO

YIELD: 2 Servings
PREP: 40 mins
COOK: 5 mins
READY IN: 45 mins

The crispy battered fried fish with all the Indian flavors were a pleasure to the taste buds. The pickled onions and radishes added a zing to the taste and flavor of the tacos. These fish tacos are a burst of flavors and colorful.

INGREDIENTS

4 small corn tortillas
5-6 pieces amritsari fish pakora see tips
1 medium red onion
2-3 small red radishes
1 medium romaine lettuce
1/4 head of purple cabbage
1 small carrot
1/2 cup thick plain yogurt
4 tablespoons imli ki chutney
4 tablespoons green chutney
1/2 cup white vinegar
1 teaspoon salt
2 teaspoons granulated sugar
1/4 teaspoon red chili powder
1/2 teaspoon black salt
2 small green chilies optional
2-3 sprigs cilantro/coriander leaves for garnish
1 small lime cut into wedges

INSTRUCTIONS

1. Thinly slice the red onion and the radishes. In a medium bowl add the vinegar, 3/4 cup water, salt and sugar. Mix well until the salt and sugar dissolves. Divide the mixture into two bowls. Add the sliced onions and radishes in each bowl and keep aside for 30 -40 minutes to pickle.
2. Meanwhile thinly shred the cabbage and the carrot. Keep aside. Chop the lettuce and set aside. Whisk the yogurt with black salt and red chili powder and set aside in the refrigerator.
3. Fry the fish pakoras and drain on a kitchen towel.Keep warm. Lightly warm up the corn tortillas in an open flame or in a griddle for couple of seconds on each side. Drain the liquid from the pickled onions and radishes after 30-40 minutes.
4. Assembly: On each tortilla add chopped lettuce and shredded carrot and cabbage mix. Place few pieces of Amritsari fish pakoras. Top it up with pickled onions and radishes. Add few teaspoons of imli ki chutney, green chutney and yogurt. finally sprinkle some cilantro and green chili for garnish.
5. Transfer on to a platter and serve immediately with a wedge of lime. Enjoy!