Fish Tacos
Serves 4
Time 30 minutes
Ingredients
For the fish:
4 fillets of firm white fish – barramundi is what I tend to use
1 tbsp lime juice
2 garlic cloves, diced
½ cup fresh coriander stalks, chopped (reserve leaves for later)
1 tbsp extra virgin olive oil
½ tsp cayenne pepper
½ tsp smoked paprika
½ tsp ground cumin
Salt & pepper, to season
Mini tortillas to serve
For the sauce:
½ Greek yoghurt
½ cup sour cream
1 tsp cumin powder
½ tbsp lime juice
Salt & pepper, to taste
For the salsa:
2 tomatoes, chopped
½ cup red cabbage thinly sliced
1½ tbsp pickled jalapenos, chopped roughly
1 cup frozen corn, thawed and drained
½ red onion, diced
½ cup coriander, leaves chopped
½ tbsp extra virgin olive oil
½ tbsp lime juice
Salt & pepper, to taste
Method
Place the fish with all the listed ingredients in a bowl – and marinate overnight if possible – or for 2 hours beforehand.
For the sauce combine the yoghurt and sour cream and stir through the cumin powder and lime juice. Season with salt and pepper.
For the salsa – combine the tomatoes, jalapenos, corn, cabbage, and onion. Stir the lime juice, olive oil and half the chopped coriander through – reserve the remaining half for the top when serving.
Place a skillet on medium heat and cook the fish for approximately 8 minutes flipping halfway (a thick fillet will need to be cooked for longer).
Remove the fish off the heat and place it on a plate – with 2 forks rip the fish into shreds and squeeze some fresh lime juice over the top
Place a pan back on the heat – warm the tortillas for 3 minutes, flipping over halfway
Once heated – place fish in the middle of the taco, top with salsa and then the Baja sauce