I’m pairing a fresh and zesty Spanish Albariño with some colourful fish tacos.
Let’s start with the filling.
Slice avocado. Shred red cabbage, soak in vinegar and sugar.
Dice tomatoes. Mix sriracha and mayo.
Gently toss cod in a flour and Cajun spice mix and fry until golden.
Time to plate. Layer the ingredients on soft tacos.
Finish with lime, spicy mayo, jalapeños, fresh coriander and some crispy fried onions.
Serve with a vibrant and crisp Albariño and tuck in.
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