Whether you’re entertaining a crowd or just want to have a bit of fun with your midweek meal, there’s something really nourishing about a tactile meal experience. Take the time to sit down with family or friends and assemble your tacos individually – it slows down the eating process and helps bring awareness to every mouthful (a sneaky trick to avoid overeating). Avocados are a firm favourite of mine and for good reason – they’re high in antioxidants and mono-unsaturated fats, which have been shown to reduce inflammation.
4 multigrain or corn tortillas
1/4 red cabbage, shredded
1/2 green capsicum, seeds and membrane removed, thinly sliced
Handful of coriander leaves, finely chopped, plus extra leaves to garnish
1/4 cup crumbled goat’s cheese
1/4 red onion, finely diced
1 green chilli, finely diced
Sea salt and freshly ground black pepper
1 teaspoon ground coriander
1⁄2 teaspoon cayenne pepper
4 x 125 g firm white fish fillets, skin and bones removed, cut into thick strips
Butter or ghee, for pan-frying
1 heaped tablespoon Greek-style yoghurt
Thinly sliced green chilli, to garnish (optional)
Preheat the oven to 180°C.
Wrap the tortillas in foil and warm in the oven while you prepare the remaining ingredients. The foil will stop them drying out and becoming crispy.
Combine the cabbage, capsicum, coriander, goat’s cheese and the juice of 1 lime in a bowl.
Roughly mash the avocado with the red onion and green chilli in another bowl, then season with salt and pepper.
Combine the ground coriander, cayenne, and salt and pepper to taste, then use to dust the fish strips.
Heat a little butter or ghee in a non-stick frying pan over medium heat and sear the fish fillets for 1–2 minutes on each side until just cooked through.
Top each tortilla with the slaw, fish, avocado mash and a dollop of yoghurt. Garnish with extra coriander and green chilli, if liked. Cut the remaining lime into wedges and serve alongside.
Recipes have been extracted from The 7:2:1 Plan by Tim Robards, published by Macmillan Australia, available now.