Spicy Fish Tacos
Photography Sarah Tuck.
As my friends will attest, I love having a crowd over to our place to hang out, have a few glasses of wine and enjoy a relaxed dinner together. These spicy fish tacos hit the spot perfectly – they’re easy to cook, guests can help themselves to ‘extras’ and they appeal to everyone from teens to grandparents.
Serves: 6
INGREDIENTS
1 kilogram firm white fish, cut into 5cm pieces (I used Ling)
2/3 cup plain flour
2 teaspoons sweet smoked paprika
2 teaspoons ground cumin
¼ teaspoon salt
¼ - ½ teaspoon chilli powder
¼ cup rice bran oil
To serve
12 soft tortillas
2 avocados, sliced
1 cup picked coriander leaves
chipotle hot sauce (optional)
Red Cabbage Slaw
finely grated zest of 1 lime and 1 orange
2 tablespoons lime juice
2 tablespoons orange juice
2 teaspoons sugar
1 tablespoon olive oil
1 small red cabbage, finely shredded
½ red onion, finely sliced
sea salt and freshly ground black pepper
Lime and Coriander Crema
½ cup sour cream
¼ cup whole egg mayonnaise
finely grated zest of 2 limes
¼ cup lime juice
1 small clove garlic, crushed
½ cup coriander leaves
Mango Salsa
1 mango, peeled and flesh diced
½ small red chilli, finely chopped
1 tablespoon lime juice
¼ small red onion, finely sliced
METHOD
Mix the flour and spices together in a container with a lid (I used an ice-cream container). Drop in a few fish pieces at a time, cover and shake so they are well coated in the spiced flour. Cover and chill up to 6 hours until ready to use.
To cook: Working in batches so as not to overcrowd the pan, heat some of the rice bran oil in a sauté pan and cook the fish pieces for 2-3 minutes each side until cooked through. Repeat until all the fish is cooked.
To serve: Place the fish pieces into warmed tortillas with the avocado slices, coriander, Red Cabbage Slaw, Lime and Coriander Crema and some Mango Salsa.
Red Cabbage Slaw
Whisk the zest, juices and sugar with the olive oil. Season to taste. Toss through the red cabbage and onion.
Lime and Coriander Crema
Whiz all the ingredients together in a small food processor. Thin to the desired consistency with water and season to taste with salt and pepper.
Mango Salsa
Mix all the ingredients together.
Sarah Tuck
For more recipe ideas and cooking inspiration, follow Sarah Tuck on Facebook. To read a little more about her and find out how her blog, From The Kitchen, began, read our story on her.
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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.