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:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.