Spicy Fish Tacos
Ingredients
AVOCADO & JALAPEÑO SAUCE
1 ripe avocado, mashed
¼ cup mayonnaise
2 tablespoons roughly chopped coriander
1 tablespoon roughly chopped pickled jalapeño, optional
1 clove garlic, minced
1 tablespoon lime juice
SLAW
2 cups shredded cabbage, green or purple
¼ cup coriander leaves, roughly chopped
1 tablespoon lime juice
SPICY PAN-FRIED FISH
½ cup plain flour
2 teaspoons ground cumin
1 teaspoon sweet paprika
½ teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon ground chili
sea salt and cracked pepper
400g tarakihi fish fillets, cut into 5cm long strips
20g butter
TO SERVE
6-12 soft corn tortillas or 6 flour tortillas
lime wedges
sliced chilli (optional)
Pacific Harvest Chilli Kelp Seasoning (optional)
Method
AVOCADO & JALAPEÑO SAUCE
Using the back of a fork, mash the avocado until smooth. Add remaining sauce ingredients and whisk until smooth, cover and chill.
SLAW
Toss together all slaw ingredients then set aside.
SPICY FISH
1. In a bowl combine plain flour, spices and a little salt and pepper.
2. Heat butter in a large non-stick frypan over a medium heat. Dip the pieces of fish into the spiced flour until all sides are coated. Shake off any excess then place in the pan in batches.
3. Fry for 2 minutes on each side or until golden & cooked through.
TO SERVE
1. Heat a cast-iron pan over medium heat. Fry the tortillas briefly until soft and beginning to colour. Remove from heat and wrap in a clean tea towel.
2. Load tortillas with slaw, spicy fish, and avocado sauce. Serve with lime wedges sliced chilli and sprinkle over chilli kelp seasoning if using.
CHEF'S TIP
