Fish makes a healthy taco filling, and it tastes absolutely delicious.
INGREDIENTS
1/4 red cabbage, finely shredded
1 tablespoon extra virgin olive oil
1 1/2 tablespoon 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
1 tablespoon fresh coriander leaves, chopped
2 tablespoons plain flour
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
400g white fish fillets, cut into strips
4 flour tortillas, warmed through
1 tablespoon 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
METHOD
Step 1
Mix the cabbage, extra virgin olive oil and 1 tbs of the lemon or lime juice in a bowl until well combined.
Step 2
Cook the corn in a steamer set over a saucepan of simmering water for 10 minutes or until just tender.
Step 3
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.
Step 4
Combine the avocado, shallot, coriander and remaining lemon or lime juice in a bowl.
Step 5
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.
Step 6
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.
Step 1
Mix the cabbage, extra virgin olive oil and 1 tbs of the lemon or lime juice in a bowl until well combined.
Step 2
Cook the corn in a steamer set over a saucepan of simmering water for 10 minutes or until just tender.
Step 3
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.
Step 4
Combine the avocado, shallot, coriander and remaining lemon or lime juice in a bowl.
Step 5
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.
Step 6
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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