Fish Tacos

Ingredients

• 1.2 lb / 600g firm white fish fillets (Note 1)
• Zest of 1 lime
• 3 tbsp lime juice
• 1 tbsp chipotle powder (Note 2)
• 1 tbsp canned jalapeno, finely chopped
• 1/4 cup cilantro / coriander, finely chopped
• 2 garlic cloves, minced
• 3 tbsp olive oil
• Salt and pepper
• 4 cups red cabbage, finely shredded
• 3 green onion stems, finely sliced on the diagonal
• 2 tbsp red wine vinegar (or white wine vinegar, cider vinegar)
• 1/2 tsp salt
• 3/4 cup sour cream (or yogurt)
• 2 – 3 tbsp sriracha, adjust to taste (Note 3)
• 1 tbsp olive oil
• 12 small tortillas (corn or flour), warmed
• lime wedges
• coriander/cilantro leaves

Steps

1. Marinade fish: Combine Fish Marinade ingredients in a ziplock bag. Set aside for 20 minutes to marinate – no longer than 1 hour.
2. Pickled Cabbage: Place Pickled Cabbage ingredients in a bowl. Toss to combine and set aside for 30 minutes. Drain excess liquid, scrunch cabbage with your hands (to help soften). Set aside.
3. Pink Sauce: Mix to combine.
4. Cook fish: Heat oil in a skillet over high heat. Cook fish for 2 minutes on each side, or until golden and cooked.
5. Remove fish onto plate then flake into large pieces.
6. To assemble tacos, top with cabbage then fish, a dollop of sour cream and a squeeze of lime juice. Fold tortilla over and enjoy!