Fresh fish, crunchy salad and rich tomatillo salsa combine to make a lighter version of their traditional meat-filled counterparts.
INGREDIENTS
600 grams firm white fish
ground cumin
sea salt and freshly ground pepper
olive oil
Salad
2 tablespoons olive oil
1 tablespoon lime juice
1 clove garlic, crushed
2 cups finely shredded red cabbage
1 large carrot, julienne
2 spring onions, thinly sliced
2 tablespoons finely chopped coriander
To assemble
6-8 soft flour tacos, warmed
tomatillo and avocado salsa
coriander
lime wedges
METHOD
Salad: Whisk the oil, lime juice and garlic in a large bowl and season. Add the cabbage, carrot, spring onions and coriander and toss well to coat.
Fish: Sprinkle the fish on both sides with cumin and season. Heat a little olive oil in a sauté pan and cook the fish until golden. Drain on kitchen towels.
To assemble: Top each warm taco with salad, fish,tomatillo and avocado salsa and coriander and fold to enclose. Serve with lime wedges. Makes 6-8 tacos
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!