Fish taco-modern mexican

Fish Taco-'Tex-Mex’ 

Ingredients (serves 4-5):

• ·        For the fish and marinade

      4-5 firm white fish filets, boneless (I use hoki in this recipe)
2-3 tbsp olive oil
¼ cup fresh lime juice
Pinch of salt and pepper
2 tbsp chopped coriander
1 tsp of cayenne pepper powder

1 tsp of cumin powder

1 clove of garlic, minced

• ·         For the cabbage salad

      1 red onion, thinly sliced
¼ cup coriander, coarsely chopped
2 cups freshly shredded white cabbage

• ·         For the sauce

      1 cup light sour cream
1/3 cup plain yogurt
1 tsp cayenne pepper powder (or to taste)
1 tbsp lime juice
Pinch of salt and pepper (to taste)

• ·         For the salsa and dressing

      1 cup chopped red tomatoes
½ cup chopped red onion
Minced jalapeno (to taste)
½ cup chopped coriander

Half a can of corn kernels

4 red radishes, diced finely
Juice of 1 lime

1 large clove garlic, minced
2 tbsp olive oil
Pinch of cumin
Pinch of salt and pepper (to taste)

• ·         4-8 flour or corn tortillas (depending on how hungry you are)

• ·         Avocado, sliced

• ·         Tabasco sauce.

Method: 

1.  Place the fish fillets in a large, shallow dish and brush with olive oil. Pour over lime juice, add a sprinkle of salt, chopped coriander, garlic, cumin and cayenne pepper. Allow the marinade to infuse the fish for 30 minutes - 2 hours in the fridge
2. In the meantime, toss the cabbage salad ingredients together - shredded cabbage with red onion and coriander
3. For the salsa, mix the chopped tomato, onion, corn, radishes, chilli and coriander together in a large bowl. Mix garlic, lime juice, salt, pepper and olive oil until the mixture emulsifies.  Dress the salsa with the mixture. Add a pinch of cumin and hot pepper powder, and stir through. Mix well and set aside
4. For the sauce, in a small bowl, mix together - sour cream, yoghurt, chilli and cumin powder, lime juice, salt and pepper. Set aside
5. Preheat a grill pan to medium to medium high. Sprinkle more olive oil on the fish and place the fish seasoning side down to cook. Sprinkle a little more cayenne pepper on the top side of the fish and cook for about 2-3 minutes per side or until the fish is cooked through (when the white protein comes out of the fish, that is a sign the inside is cooked)
6. Remove the fish to a clean platter, allow it to rest 5-10 minutes and then slice into thick strips 
7. Heat the tortillas by placing them on the barbeque grill for about a minute each side
8. To serve, for each taco, place a warm tortilla on a plate, add a few chunks of fish, drizzle with the creamy sauce, and add a handful of salsa and cabbage salad. Oh, almost forgot to mention, there is no ‘elegant’ way of eating a soft taco, so open wide!! :-D