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Prep time
10 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
My favorite tacos, it’s finger licking good and so much fun to assemble. There is a great synergy between Indian and Mexican food - cilantro, cumin, the various chilies. Making Tikka Masala Tacos is always a runaway hit. —MasalaMama
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Ingredients
- For the spice blend:
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2 tablespoons
paprika (you can also combine 1 tbsp of smoked paprika with 1 tbsp or regular paprika)
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¼ - ½ teaspoons
red pepper flakes (optional, for a spicier dish)
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¾ teaspoons
salt
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¼ teaspoons
peppercorn, crushed
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1 tablespoon
oil
- For the Tacos and Avocado Pico de Gallo:
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1
jar Masala Mama Tikka Masala Simmer Sauce
https://food52.com/shop...
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1¼ pounds
fish fillets, such as salmon, tilapia, halibut etc.
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3-4 tablespoons
ghee, butter, or oil
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¼ cups
heavy cream or coconut milk
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1
avocado, diced
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1
tomato, diced
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1
onion, diced
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1 bunch
cilantro, chopped
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½-1
jalapeño or thai green chili, finely chopped (deseeded for a milder pico de gallo)
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1
lime, juiced
Directions
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Mix ingredients for the spice blend in a small bowl and rub spice blend on both sides of the fish fillet.
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Heat ghee/oil on a non-stick pan. Sear the fish, it should get a nice char and be cooked through. Set aside.
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In a pot or microwavable bowl combine Masala Mama Tikka Masala Simmer Sauce, with cream or coconut milk and heat. Adjust salt to taste.
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Make the pico de Gallo by adding the avocado, tomato, onion, cilantro, chili pepper, lime juice, and a pinch of salt together in a medium bowl. Adjust salt to taste.
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To assemble the tacos: Heat tortilla on a skillet, add fried fish, top with Masala Mama Tikka Masala Sauce, garnish with pico de gallo, and serve!
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TIP: You can use any toppings for this taco. Guacamole, kachoombar, shredded cabbage, all work well.
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