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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.