Fish Tacos
- Cook: 10 mins
- Serves: 4
Ingredients
- 12 small soft tacos
- 700g white fish
- 2 small avocados
- 1 tbsp lemon juice
- 100g mixed baby tomatoes
- 1 baby cos lettuce
- ¼ purple cabbage
- 8 tbsp grated cheese
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tbsp olive oil
- 4 pickles
- 2 cobs corn
- 4 tbsp aioli
Method
- Remove the coriander leaves from the stalks. Chop the coriander and set aside.
- Slice the tomatoes in half.
- Rinse and dry the cos lettuce. You can serve the cos whole or thinly sliced.
- Place aioli into a serving bowl.
- Thinly slice the pickles.
- Remove the seeds from the avocados, slice into thin wedges.
- Boil the corn for 5 minutes until tender and set aside.
- Dice the fish into 1.5cm chunks. Sprinkle the fish with salt, pepper, cayenne and smoked paprika. Drizzle with remaining lemon juice.
- Place oil into a medium non-stick fry pan. Heat to a medium heat and fry the fish until golden and cooked through.
- Heat a grill pan to high. Spray with oil and cook soft tacos for 30 seconds each side until coloured, serve on a plate. Place corn onto grill plate and allow to get some colour.
- Place all bowls of ingredients into the middle of the table and assemble your own tacos.
The Un-Glossy
The Un-Glossy, a celebration of real family life because we know it isn’t always picture perfect. The messy kitchens, temper tantrums, happy tears, belly and the purest love you can find.
