Baked Fish Taco with Cabbage Slaw

Serves makes 16 tortillas

Time 1 hour plus resting and marinating

Ingredients

Tortilla

3 cups plain flour 

1 tsp sea salt 

1 tsp baking powder

⅓ cup extra virgin olive oil

1 cup warm water

Fish

800g firm white fish fillets, such as snapper

2 cloves garlic, crushed 

3 tbsp extra virgin olive oil 

3 tsp smoky paprika 

3 tsp ground cumin 

Pinch chilli flakes 

Pinch sea salt 

Slaw

3 cups red cabbage 

3-4 tbsp apple cider vinegar 

Pinch salt 

Sauce

¾ cup Greek yoghurt 

2 tbsp sriracha 

Method

To make the tortilla, combine flour, salt and baking powder in the bowl of a stand mixer and use the dough hook to mix. Add oil and water whilst running the mixer at medium speed. Once the dough has come together, lower the mixing speed to low and mix for a further 1 minute. Transfer dough to a lightly floured work surface. 

Cut into 16 portions. Create a ball with each and flatten it with the palm of your hand. Place back onto a floured surface and cover with a clean kitchen towel and allow to rest for 15 minutes, and up to 2 hours, before rolling. 

After the dough balls have rested, heat a large pan over medium heat roll out each dough ball on the floured surface until about 15 cm in diameter. When the frypan is hot, place one dough circle into the pan and allow to cook for 30-45 seconds on one side or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. Flip over and cook for 15-20 seconds. The tortillas should be soft with some brown spots from cooking on the surface. Serve warm or cool for later use. 

For the fish, slice them into 2-3 cm thick and 10 cm long strips. Combine garlic, extra virgin olive oil and spices in a bowl and mix to form the marinade. Toss fish through the mix and marinate for 15 minutes. 

Heat oven to 200°C and line a baking sheet with grease-proof paper. Once the fish is ready to cook, arrange it over the tray and bake in the oven for 6-8 minutes. 

Whilst the fish is cooking, make the pickled cabbage slaw and sauce. 

For the slaw, place cabbage in a bowl, pour over the apple cider vinegar and add salt, toss to coat and set aside. 

Make the sauce for the fish by whisking together the Greek yoghurt and sriracha in a bowl. Set aside.

Once the fish is ready, pile all your ingredients into the tortilla according to your preference of flavours, drizzle with spicy yoghurt and enjoy!