Fish Tacos
Fish Tacos
Serves 6
Ingredients
600 g firm white fish fillets e.g. snapper, flathead
1-2 limes
½ tsp ground cumin
1-2 tbsp olive oil
2 avocados, finely sliced
½ cup coriander leaves
1 cup finely shredded purple cabbage
12 flour tortillas (or white corn tortillas for gluten free)
Salt and pepper
Salsa
1 Spanish (red) onion, finely diced
2 tomatoes, diced
1 chilli, finely chopped
1 garlic clove, finally chopped
Juice of 1 lime
Method
- Removing any bones, marinate fish for 1 hour in lime juice (1-2 limes), ground cumin, salt and pepper.
- Make salsa by chopping and combining ingredients. Set aside.
- Prepare other vegetable and toppings of choice (see below)
- Grill fish in a pan or on the barbecue with a little olive oil, turning gently to cook both sides. Cut fish into bite-sized chunks and keep warm.
- Heat tortillas in a dry pan or the microwave.
- Load tortillas with toppings – start with cabbage, add fish, avocado, salsa, coriander, and any toppings of choice.
- Enjoy! It’s impossible to stop at just one!
When it comes to tacos, have fun and add whatever tasty ingredients take your fancy, such as black beans (for a vegan alternative), grilled corn, capsicum, spinach leaves, sour cream, and chilli sauce.
