Fish Tacos with Limey Avo and Corn Tortillas

10 minutes

10 minutes

4

Ingredients

1 tbsp The Spice People’s Taco Seasoning
500g firm white fish – I like to use flathead, but you can use cod or barramundi etc.
2 limes juiced
1/4 purple cabbage, finely shredded – can also use white or a mix
1 avocado seeds and skin removed
2 tbspn olive oil
pinch of salt
12 mini flour tortillas
2 tbsp mayo
1 cup corn kernels

In a bowl, mix together the taco seasoning, the juice of one of the limes, 1tbspn olive oil, and a small pinch of salt. Add your fish fillets and toss to coat in the mixture. Set aside.
In a small bowl, add your avocado, another pinch of salt, and the juice of 1/2 the other lime – mash with a fork until your desired guacamole consistency. In another bowl, add the remaining lime, the mayo, and a 1tbspn olive oil and mix.
Add in your cabbage and corn and toss to coat in the dressing. Set both bowls on the table for serving.
Place a pan on medium heat. Add a drizzle of olive oil and when hot, add your fish fillets in, cooking for 2-3 mins on each side or until cooked all the way through. Remove from the pan and set on a plate. Place your pan back on the heat and warm your tortillas through one at a time on both sides. To serve, place the fish, slaw, avo, and tortillas on the table for an easy self-serve dinner, and enjoy!