Ingredients
- Fish
- 500g any white fish fillets, skinned and boned (I used ling), cut into strips
- 1/2 cup plain flour
- 1/2 cup cornflour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dried oregano
- 1 tsp cumin
- 1 tsp garlic powder
- oil for frying
- Coleslaw
- 1/2 small red cabbage, thinly sliced
- 1/2 bunch coriander leaves, roughly chopped
- juice 1 lime
- 2 tablespoons olive oil
- salt and pepper to season
- Mango and Avocado Salsa
- 1 avocado, peeled and diced
- 1 mango, peeled and diced
- 1/2 red onion, finely diced
- 1 green chilli, seeds removed and finely diced
- juice from 1 lime
- salt and pepper to season
- Garlic Lime Cream
- 2 heaping tablespoons good quality, whole egg mayonnaise
- 2 heaping tablespoons sour cream
- 1 heaping tsp seeded mustard
- 1 clove garlic, finely minced
- juice half a lime
- 1 packet small corn tortillas (soft tacos)
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Method
To make the coleslaw, combine the cabbage and coriander in a bowl and toss with the lime juice, olive oil and seasonings. Set aside.
To make the mango and avocado salsa, combine the avocado, mango, chilli, onion, lime juice and seasonings, tossing together with a spoon. Set aside.
To make the garlic lime cream, combine all the ingredients and set aside.
Heat some oil for shallow frying in a saucepan or high sided frying pan over medium-high heat (around 180°C).
Whilst the oil is heating, combine the flours, seasonings, herbs and spices in a bowl and toss together with the fish pieces. Fry the fish until golden and drain on paper towels.
Warm the tortillas on a plate in the microwave for about 30 seconds, until pliable.
To serve, set out all the fillings, tortillas and fish on the table and let people make their own tacos with the fillings of their choice.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.
