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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.