Ola little fish taco!
Updated: Sep 3, 2018
In the spirit of spring (which is making itself known to all of us appreciative Joburgers) I would like to introduce you to a yummy, light treat, absolutely perfect for those warmer nights on the patio.
At our house every week, without fail, fish tacos are on the menu. Inexpensive, quick and laughably easy, you are going to love the flavour punch this gorgeous dish will provide!
Makes 4
Ingredients
The Basics:
3 pieces of frozen battered fish (I prefer the tempura battered versions, but whatever grabs your fancy)
4 tortilla wraps (the little ones)
250ml sour crème or (for a healthier variation smoothed cottage cheese)
1 – 2 avocados, depending on your addiction
For the fresh Mexican slaw:
1 tablespoon of honey
1 tablespoon of olive oil
Juice of ½ a lime (if you choose to use concentrated lime juice, use about a teaspoon or so)
1 teaspoon of ground cumin
1 teaspoon of smoked paprika
1 teaspoon of crushed garlic
200g premixed red and green cabbage/coleslaw mix… YOU HEARD ME! Premixed. Guys there is really NO need to reinvent the wheel here. Premixed vegetables…saving marriages and lives since before time
1 large spring onion, finely sliced (optional, honestly if I’m haggard this guy is the first to be sacrificed)
1 handful of coriander, finely chopped
Salt and pepper to taste
Method
For the fish, pop your oven on according to the instructions on the box. Make sure that you push them a little further so they are nice and crispy to add texture to the dish
While the fish is cooking, combine the cumin, smoked paprika, crushed garlic, honey, olive oil and lime juice in a large bowl.
Once the above ingredients are blended, add the slaw, spring onion, and coriander. Mix thoroughly and season with the salt and pepper to your taste.
Just before the fish is ready, crack open your beautiful ripe avocado and smash them with a fork until smooth. Add a bit of lime juice and salt and pepper to taste.
While not compulsory, I would highly recommend a glass (or a bottle…no judgement here my friends) of crisp white wine at this point…you know…for hydration purposes…
Assembly:
There are two options here: either you make a cut in the top of the tortilla bag and microwave for 20 seconds. If you want to get those gorgeous toasted spots all over your tortilla (and trust me you do), pop one tortilla at a time on a frying pan on a medium to high heat and cook for about a minute, flipping occasionally until they start to bubble up.
Once your tortillas are ready, lather them in avocado.
Next, cut your fish up and throw it in the wrap, topping with the now sensationally flavoured slaw, followed by a dollop of the sour cream.
Then….Drop the mic…coz that’s a winner (FYI, in 30 minutes or less, that’s at least two glasses of wine).
Variation notes:
My favourite part of this recipe is that it is so easily adapted to your taste. Here are some suggestions:
Coriander haters: I know you are out there…please chuck it out. The dish will still taste amazing
I love a bit of heat in my food, and for this specific recipe, I add one green chili to my slaw. If you want some heat, give it a go!
If you are watching your weight, substitute the battered fish for fresh fish or frozen, unbattered fish. The marinade in the slaw will make that fish pop! Additionally, you can totally swap the sour cream for smooth cottage cheese. Yoh you skinny neh?!
I would love to know what you guys thought of this recipe, hit me up on social media!
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Here’s to new beginnings and the first recipe contribution on Little Blue Naartjie
Happy Spring weekend!
Tori
xxx