Fresh fish, crunchy salad and rich tomatillo salsa combine to make a lighter version of their traditional meat-filled counterparts.
600 grams firm white fish
sea salt and freshly ground pepper
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
6-8 soft flour tacos, warmed
tomatillo and avocado salsa
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