Soft Fish Tacos
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.
Ingredients
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
2 limes
1 avocado
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)
Method
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Preheat the oven to 180°C.
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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.
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Combine the cabbage, capsicum, coriander, goat’s cheese and the juice of 1 lime in a bowl.
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Roughly mash the avocado with the red onion and green chilli in another bowl, then season with salt and pepper.
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Combine the ground coriander, cayenne, and salt and pepper to taste, then use to dust the fish strips.
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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.
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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.
