Baja fish tacos

Sample Californian coastal cuisine with this spicy fish and crunchy slaw on a soft tortilla.

Recipe «Baja fish tacos» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 60ml fresh lime juice, Pinch of caster sugar, 2 1/2 tbsp olive oil, 1/4 white cabbage, cored, finely shredded, 1 carrot, peeled, coarsely grated , 4 radishes, ends trimmed, coarsely grated, 1/4 cup fresh coriander leaves, 1 1/2 tsp Mexican Chilli Powder , 500g white fish fillets, cut into 8 strips, 90g reduced-fat sour cream, 8 flour tortillas, 1 large ripe avocado, halved, stone removed, peeled, mashed.

Ingredients:

• 60ml fresh lime juice 
• Pinch of caster sugar 
• 2 1/2 tbsp olive oil 
• 1/4 white cabbage, cored, finely shredded 
• 1 carrot, peeled, coarsely grated 
• 4 radishes, ends trimmed, coarsely grated 
• 1/4 cup fresh coriander leaves 
• 1 1/2 tsp Mexican Chilli Powder 
• 500g white fish fillets, cut into 8 strips 
• 90g reduced-fat sour cream 
• 8 flour tortillas 
• 1 large ripe avocado, halved, stone removed, peeled, mashed 

Instructions

1. Combine 2 tablespoons lime juice, the sugar and 2 tablespoons oil in a large bowl. Add the cabbage, carrot, radish and coriander and toss until well combined.
2. Sprinkle chilli powder over fish. Heat remaining oil in a large frying pan over medium-high heat. Season the fish with salt and pepper. Cook the fish for 3-4 minutes each side or until the fish flakes when tested with a fork. Transfer to a plate and cover with foil.
3. Meanwhile, combine the sour cream and remaining lime juice in a small bowl. Heat the tortillas following packet directions.
4. Spread the avocado over half of each tortilla. Top with the cabbage mixture and fish. Serve with the sour cream mixture.