1 large avocado
⅓ cup packed coriander leaves, roughly chopped, plus extra to serve
¼ cup sliced jalapeños in brine, drained
1 tablespoon jalapeño brine
2 tablespoons lime or lemon juice
2 cloves garlic, crushed
700 grams fish fillets
¼ cup purchased Mexican spice mix (I used Culley’s)
olive oil for cooking
10 x 15cm flour tortillas, warmed (I used Farrah’s)
250 grams sour cream
1 bag purchased coleslaw
Put the avocado flesh, coriander, jalapeños, brine, lime or lemon juice, garlic and a good pinch of salt in a food processor. Process until smooth, scraping down the sides if needed. Transfer to a bowl.
Cut the fish into large bite-sized pieces and toss with the spice mix.
Heat a little oil in a large sauté pan and cook the fish until golden and just cooked through. You may have to do this in batches.
To serve: Spread the warm tortillas with sour cream then top with the coleslaw and the fish. Dollop over the avocado sauce and extra coriander. Squeeze over the lime wedges then roll up and eat immediately.