Fillet Tail Taco with Chilli Sambal by Antonina Parker
Fillet Tail Taco with Chilli Sambal
People often forget about the fillet tail because it is a small fillet but it is just the same quality. It is perfect for making these tacos as a little meat goes a long way. You can do 1 fillet tail between 2. The citrus and pickled onion cut through the richness of the meat beautifully and of course, the Sambal brings texture and heat. Make this for a special weekend treat! You won’t regret it!
Makes 4 tacos
250g fillet tail, at room temperature, cut into 2.5cm slices
1 large ripe avocado
1 tbsp extra virgin olive oil
2 tbsp ground nut oil
4 radishes, thinly sliced
2 tbsp Saucy by Nina Chilli Sambal
2 large handfuls coriander leaves
Salt and pepper
For the pickle:
1/3 red onion, thinly sliced with a mandoline
1 tsp caster sugar
60-70ml white wine vinegar
Add the pickle ingredients into a small bowl and mix. Leave for 10mins.
Add the avocado, one spoon of olive oil, squeeze of lime to a bowl and mash together to make a guacamole.
Set a large frying pan to a high heat. Dry fillets with paper towel and season well with salt and pepper. Add the groundnut oil to the pan and let it heat for 20 secs. You might need to fry in 2 batches. Place fillets in pan and bring down the heat a little. Fry for 1.5mins on one side before turning over for another 1.5mins for medium rare. Use tongs to place on a plate, cover with tin foil and leave to rest for 8mins.
While the fillets rest, warm the tacos in a pan. Serve with guacamole on top of tacos, then slices of meat and topswith herbs, radishes, pickles, squeeze a lime and a good drizzle of Chilli Sambal. Eat straight away!
Nina Parker is a London based chef and food writer.
She currently has three cookbooks - NINA St Tropez and Capri which both pay homage to the region’s stunning scenery and mouthwatering cuisine, and SAUCY, a book dedicated to showcasing the easiest, punchiest, jaw-droppingly delicious sauces from across the world, as seen in The Sunday Times Style, Mail On Sunday and The Evening Standard. Nina Parker's Saucy vegan-friendly, gluten-free chilli oil range is now available to purchase!
After working in restaurants she is now a London private chef and counts Donatella Versace, Russell Brand and Stormzy among her clients. She has written content for publications such as Vogue and Conde Nast Traveller and creates daily recipes and restaurant recommendations on her popular Instagram @antoninaparker.
She is available for dinner parties, events & wedding cakes. Please email directly for sample menus and quotes. She caters for all dietary requirements.