Fish Tacos
You don’t need to deep fry to make terrific Fish Tacos. You just need a really great marinade! A seriously delicious way to serve up white fish fillets, this recipe can be cooked on the BBQ or stove. Either way, they’re healthy, fresh and bursting with serious taco goodness!
Ingredients :
- 1.2 lb / 600g firm white fish fillets
- Zest of 1 lime
- 3 tbsp lime juice
- 1 tbsp chipotle powder
- 1 tbsp canned jalapeno , finely chopped
- 1/4 cup cilantro / coriander , finely chopped
- 2 garlic cloves , minced
- 3 tbsp olive oil
- Salt and pepper
- 4 cups red cabbage , finely shredded
- 3 green onion stems , finely sliced on the diagonal
- 2 tbsp red wine vinegar
- 1/2 tsp salt
- 3/4 cup sour cream
- 2 - 3 tbsp sriracha , adjust to taste
- To Cook & Serve
- 1 tbsp olive oil
- 12 small tortillas, warmed
- lime wedges
- coriander/cilantro leaves
Directions :
- Marinade fish: Combine Fish Marinade ingredients in a ziplock bag. Set aside for 20 minutes to marinate - no longer than 1 hour.
- Pickled Cabbage: Place Pickled Cabbage ingredients in a bowl. Toss to combine and set aside for 30 minutes. Drain excess liquid, scrunch cabbage with your hands (to help soften). Set aside.
- Pink Sauce: Mix to combine.
- Cook fish: Heat oil in a skillet over high heat. Cook fish for 2 minutes on each side, or until golden and cooked.
- Remove fish onto plate then flake into large pieces.
- To assemble tacos, top with cabbage then fish, a dollop of sour cream and a squeeze of lime juice. Fold tortilla over and enjoy!
