Fish Tacos
, 1 h 10 min, Serves 4
Crispy pan-seared white fish with chipotle-lime marinade, pickled red cabbage slaw, and sriracha sour cream in warm tortillas.
| prepWarm tortillas | |||
| 600 g firm white fish fillets | Marinate fish 20 min | Flake fish into large pieces | Assemble: tortilla, cabbage, fish, sauce, lime & cilantro |
| Zest of 1 lime | |||
| 3 tbsp lime juice | |||
| 1 tbsp chipotle powder | |||
| 1 tbsp canned jalapeño, finely chopped | |||
| 1/4 cup cilantro, finely chopped | |||
| 2 garlic cloves, minced | |||
| 3 tbsp olive oil | |||
| Salt and pepper | |||
| 4 cups red cabbage, finely shredded | Toss cabbage & vinegar, set 30 min | ||
| 3 green onion stems, finely sliced on the diagonal | |||
| 2 tbsp red wine vinegar | |||
| 1/2 tsp salt | |||
| 3/4 cup sour cream | Mix sour cream & sriracha | ||
| 2–3 tbsp sriracha, adjust to taste | |||
| 1 tbsp olive oil (for cooking fish) | Sear fish 2 min per side until golden | ||
| 12 small tortillas, corn or flour | |||
| Lime wedges | |||
| Cilantro leaves | |||
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