Spicy Fish Tacos

Spicy Fish Tacos

SERVES 6







This image and recipe have been reproduced with the kind permission of Dish magazine issue #64
Recipe by Sarah Tuck
Photography by Sarah Tuck

Dish is a New Zealand magazine for people who love food – whether they're experienced cooks or enthusiastic beginners. Each issue is full of approachable recipes using fresh, seasonal ingredients and stories about local food producers, new products and useful guides. 

To learn more about the magazine or discover more recipes visit www.dish.co.nz.

INGREDIENTS 
1 kilogram firm white fish, cut into 5cm pieces (I used Ling)
2/3 cup plain flour
2 teaspoons sweet smoked paprika
2 teaspoons ground cumin
¼ teaspoon salt
¼ - ½ teaspoon chilli powder 
¼ cup rice bran oil

To serve
12 soft tortillas
2 avocados, sliced
1 cup picked coriander leaves
chipotle hot sauce (optional)

Red Cabbage Slaw
finely grated zest of 1 lime and 1 orange
2 tablespoons lime juice
2 tablespoons orange juice
2 teaspoons sugar
1 tablespoon olive oil
1 small red cabbage, finely shredded
½ red onion, finely sliced
sea salt and freshly ground black pepper

Lime and Coriander Crema
½ cup sour cream
¼ cup whole egg mayonnaise
finely grated zest of 2 limes
¼ cup lime juice
1 small clove garlic, crushed
‚Äč½ cup coriander leaves

Mango Salsa
1 mango, peeled and flesh diced
½ small red chilli, finely chopped
1 tablespoon lime juice
¼ small red onion, finely sliced
METHOD
Mix the flour and spices together in a container with a lid (I used an ice-cream container). Drop in a few fish pieces at a time, cover and shake so they are well coated in the spiced flour. Cover and chill up to 6 hours until ready to use.

To cook: Working in batches so as not to overcrowd the pan, heat some of the rice bran oil in a sauté pan and cook the fish pieces for 2-3 minutes each side until cooked through. Repeat until all the fish is cooked. 

To serve: Place the fish pieces into warmed tortillas with the avocado slices, coriander, Red Cabbage Slaw, Lime and Coriander Crema and some Mango Salsa.

Red Cabbage Slaw
Whisk the zest, juices and sugar with the olive oil. Season to taste. Toss through the red cabbage and onion.

Lime and Coriander Crema
Whiz all the ingredients together in a small food processor. Thin to the desired consistency with water and season to taste with salt and pepper.

Mango Salsa
Mix all the ingredients together.
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