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Fish tacos recipe for two
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
This fish tacos recipe is a must-try Mexican favorite.
Ingredients:
  • 1/8 red cabbage, finely shredded
  • 9.20 gm extra virgin olive oil
  • 15.90 gm lemon juice or lime juice
  • 1 cob corn, husks and silks removed
  • 1 ½ tbsp olive oil or rice bran oil
  • 1/2 avocado, mashed
  • 1 small French shallot, finely chopped
  • 2 tsp fresh coriander leaves, chopped
  • 20.00 ml plain flour
  • 1/2 tsp ground coriander
  • ¼ tsp cayenne pepper
  • 200g white fish fillets, cut into strips
  • 2 flour tortillas, warmed through
  • 9.40 gm light sour cream
  • Fresh coriander leaves, to serve
  • Thinly sliced fresh jalapeno chilli, to serve (optional)
  • Lime cheeks, to serve
  • Hot chilli sauce, to serve
Instructions:
  • Combine the cabbage, extra virgin olive oil, and 2 tsp of lemon or lime juice in a bowl, ensuring everything is thoroughly mixed.
  • Steam the corn over gently simmering water for 10 minutes, or until it reaches desired tenderness.
  • Heat up a barbecue plate or large frying pan over medium-high heat. Brush the corn with 1/2 tsp of olive oil. Grill the corn for 10 minutes, turning occasionally, until charred. Remove the kernels from the cob.
  • Mix the avocado, shallot, coriander, and the rest of the lemon or lime juice in a bowl.
  • In a large shallow bowl, mix the flour, ground coriander, and cayenne pepper. Coat the fish in the flour mixture. Heat olive oil in a large frying pan over medium-high heat. Cook the fish for 2 minutes on each side until golden and cooked through. Drain on paper towel.
  • Place a portion of tortillas on each plate. Top with the cabbage mixture, corn, fish, avocado, sour cream, coriander, and optional chili. Serve with lime wedges and chili sauce on the side.

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