Fish makes a healthy taco filling, and it tastes absolutely delicious.
- Mix the cabbage, extra virgin olive oil and 1 tbs of the lemon or lime juice in a bowl until well combined.
- Cook the corn in a steamer set over a saucepan of simmering water for 10 minutes or until just tender.
- Preheat a barbecue plate or large frying pan over medium-high heat. Brush the corn with 1 tsp of the olive oil. Add the corn and cook, turning occasionally, for 10 minutes or until charred. Remove the kernels from the cob.
- Combine the avocado, shallot, coriander and remaining lemon or lime juice in a bowl.
- Combine the flour, ground coriander and cayenne pepper in a large shallow bowl. Turn the fish in the flour mixture to coat. Heat the remaining olive oil in a large frying pan over medium-high heat. Add the fish and cook for 2 minutes each side or until golden and cooked through. Drain on paper towel.
- Divide the tortillas among plates. Top with the cabbage mixture, corn, fish, avocado, sour cream, coriander and chilli, if desired. Serve with the lime cheeks and chilli sauce.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set