Fish Tikka tacos

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. 

Prep time: 10 minutes 
Cook time: 15 minutes
Difficulty: Easy
Serves: 4

Ingredients

1 ¼ lb fish fillets, such as salmon, tilapia, halibut etc.
3-4 tablespoons ghee/butter or oil
1 jar Masala Mama Tikka Masala Simmer Sauce
¼ teaspoon red pepper flakes (optional, for additional heat)
1/4 cup cream or coconut milk

Spice blend:

2 tbsp paprika (You can also combine 1 tbsp of smoked paprika with 1 tbsp or regular paprika)
¼ - ½ tsp red pepper flakes (optional, for a spicier dish)
¾ tsp salt
¼ tsp pepper, crushed
1 tbsp oil

Toppings:

(Pico de gallo with Avocado)

Dice equal quantities of tomatoes, onion and cilantro. Add some diced avocado if you like. Finely chop and add ½ - 1 jalapeno or thai green chili. Deseed if you like a milder pico de gallo. 

Season with juice of 1 lime and salt to taste. 

Directions

1. Mix ingredients for the spice blend in a small bowl.

2. Rub spice blend on both sides of the fish fillet. 

3. Heat ghee/oil on a non-stick pan. Sear the fish, it should get a nice char and be cooked through. Keep aside.

4. In a pot or microwavable bowl combine Masala Mama Tikka Masala Simmer Sauce*, with cream/coconut milk and heat. Adjust salt to taste. 

5. Make some pico de gallo. 

To assemble: 

Heat tortilla on a skillet, add fried fish, top with some Tikka Masala Sauce. Garnish with pico de gallo. 

Note: You can use any toppings for this taco. Guacamole, kachoombar, shredded cabbage, all work well.