Fish Tacos
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Fish Tacos
Recipe by Sarah Todd
Ingredients
8 mini corn tortillas
2 avocados, peeled, pitted
1 green chilli, sliced
1 small white onion, finely diced
juice of 1 lime
5 mint leaves
5 basil leaves
5 tarragon leaves
¼ red cabbage, finely shredded
600g white fish
semolina flour to coat
Squeaky Gate extra virgin olive oil
to serve
hot sauce
kewpie mayo
lime wedges
Method
To make guacamole, slightly mash the avocado and stir through the rest of the herbs and ingredients except cabbage.
Season semolina and coat the fish well and shallow fry in extra virgin olive oil. Slightly warm your tacos and serve layered with red cabbage, a squeeze of lime and drizzle of mayo and hot sauce.
