Mother’s Day: Spiced Fish Tacos with Lime Cream

Shopping List

Cream Dressing

• 1/4 cup of shallots, sliced finely
• 1/4 cup of coriander, sliced finely
• 3 tablespoons of mayonnaise
• 3 tablespoons of low fat sour cream
• 1 teaspoon of grated zest of a lime
• 1 1/2 teaspoons of fresh lime juice
• 1/4 teaspoon of salt
• 1 garlic clove, minced

Tacos

• 675g of ling fish fillets
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of smoked paprika
• 1/4 teaspoon of ground chilli powder
• 1/8 teaspoon of salt
• 1/8 teaspoon of garlic powder
• 8 (6 inch) soft corn tortillas
• 2 cups (500ml) of purple cabbage, shredded
• Olive oil for cooking tacos and coating fish
• Cooking oil spray
• 4 birds eye chillies (optional) or tabasco sauce

Method

1. Preheat oven to 218°C.

2. Prepare the cream dressing by combining all of the ingredients together in a bowl. Set aside until ready to use or refrigerate if preparing in advance.

3. To prepare tacos, combine cumin, coriander, smoked paprika, chilli powder, salt and garlic powder in a bowl.

4. Rub a thin layer of olive oil over each piece of fish on both sides. Place them on a tray, lined with aluminium foil.

5. Rub the spice mixture over the fish on both sides of each piece until you have used all of the mixture.

6. Place the fish in the oven and cook for 9 minutes. Place a fork into the thickest part of the fish, if it slides through easily, it is cooked.

7. Remove the fish from the oven and break into large chunks with a fork.

8. Heat olive oil in a fry-pan and cook both sides of each tortilla until lightly golden
(1minute on medium heat) – be careful not to burn as they cook quickly.

9. Serve tacos with layered shredded cabbage, a large spoonful of fish and top with lime cream. Garnish with coriander and fresh birds eye chillies for an extra kick (or tabasco sauce).

Note 1: For more heat, add 1 birds eye chilli and a generous dash of tabasco sauce to the lime crime.

Recipe & Photography by Yvonne Baldan, Sutherland Shire Cooking School.
© All Rights Reserved Sutherland Shire Cooking School 2016

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