Fish Tacos
Ready in 50 minutes 4 Serves
Ingredients
1/4 cup Red Cabbage, finely shredded
1tbs Extra Virgin Olive Oil
1 1/2tbs Lemon or Lime Juice
2 Cobs Corn
60ml (1/4 cup) Olive Oil or Rice Bran Oil
1 Avocado, mashed
1 Shallot, finely chopped
1 tbsp Fresh Coriander Leaves, chopped
3 tbsp White Plain Flour
1 tsp Ground Coriander
1/2 tsp Cayenne Pepper
400g White Fish Fillets, cut into strips
4 Flour Tortillas, warmed through
1 tbsp Sour Cream
Fresh Coriander Leaves, to serve
Thinly sliced fresh jalapeno chilli, to serve (optional)
Lime cheeks, to serve
Hot chilli sauce, to serve
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Directions
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Mix the cabbage, extra virgin olive oil and 1 tbs of the lemon or lime juice in a bowl until well combined.
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Cook the corn in a steamer set over a saucepan of simmering water for 10 minutes or until just tender.
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Preheat a barbecue plate or large frying pan over medium-high heat. Brush the corn with 1 tsp of the olive oil. Add the corn and cook, turning occasionally, for 10 minutes or until charred. Remove the kernels from the cob.
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Combine the avocado, shallot, coriander and remaining lemon or lime juice in a bowl.
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Combine the flour, ground coriander and cayenne pepper in a large shallow bowl. Turn the fish in the flour mixture to coat. Heat the remaining olive oil in a large frying pan over medium-high heat. Add the fish and cook for 2 minutes each side or until golden and cooked through. Drain on paper towel.
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Divide the tortillas among plates. Top with the cabbage mixture, corn, fish, avocado, sour cream, coriander and chilli, if desired. Serve with the lime cheeks and chilli sauce.
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