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Fish tacos
Fish tacos
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Try these delicious soft fish tacos for a quick and family-friendly Mexican meal. Use firm white fish fillets and corn tortillas for an authentic touch.
Ingredients:
  • 1/4 red cabbage, finely shredded
  • 18.20 gm extra virgin olive oil
  • 31.50 gm lemon juice or lime juice
  • 2 cobs corn, husks and silks removed
  • 60ml (1/4 cup) olive oil or rice bran oil
  • 1 avocado, mashed
  • 1 French shallot, finely chopped
  • 20.00 ml fresh coriander leaves, chopped
  • 60.00 ml White Plain Flour
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 400g white fish fillets, cut into strips
  • 4 flour tortillas, warmed through
  • 18.80 gm 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 1 tablespoon of lemon or lime juice in a bowl, ensuring they are thoroughly mixed together.
  • Steam the corn over gently simmering water for 10 minutes, or until it reaches the desired tenderness.
  • Heat up a barbecue plate or large frying pan on medium-high. Brush the corn with 1 tsp of olive oil and cook for about 10 minutes, turning occasionally, until charred. Remove and cut the kernels off the cob.
  • Mix together 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 with 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.
  • Plate the tortillas and layer them with the cabbage mixture, corn, fish, avocado, sour cream, cilantro, and optional chili. Serve with lime wedges and chili sauce on the side.

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