Fish Tacos

Ingredients

2 small corn tortillas

Roasted Baramundi + Belly, cut into strips, skin-off

Thyme, 2 sprigs, leaves removed

2 cloves Garlic, minced

2 tbsp Butter, melted

2 tbsp Olive oil

Cilantro, for garnishing

Lime wedges, for garnishing

Guac

1 Avocado, sliced

1/2 Onion, diced

1 Lime, juiced

1/2 Lime, zested

2 Garlic cloves, minced

1/2 cup Cilantro

1 tbsp Olive oil

1/2 tsp Salt

1tsp Hot sauce (optional)

Slaw

Purple cabbage, finely chopped

Carrots, grated

1 tsp. Lime juice

Salt, to taste

Pepper, to taste

Lime Vinaigrette

100ml Lime juice

200-250ml Grapeseed oil

½ tsp. Dijon

½ tbsp. Lime zest

½ tsp. Garlic

¾ tsp. Brown sugar

Salt, to taste

Pepper, to taste

Scallion Sour Cream

1/2 cup Sour cream

2 Scallions, sliced

Salt, to taste

Pepper, to taste

Method

  1. Set a pan or grill to medium heat and brush the baramundi with thyme, garlic and butter. Roast until cooked through, about 3 - 4 minutes a side.

  2. In a bowl, add purple cabbage, carrots, lime juice and salt and pepper to form a slaw. In a separate bowl, add scallions, sour cream, salt and pepper. Mix well. Set aside.

  3. In a food processor or liter container with a hand blender add avocado, onion, lime juice, lime zest, garlic, cilantro, olive oil, salt and hot sauce. Blend to form a creamy guac.

  4. Mix lime juice, lime zest, dijon, grapeseed oil, garlic, brown sugar, salt and pepper. Pour into a squeeze bottle.

  5. Brush tortillas with some oil or butter and heat through on a pan. Add guac, then place the baramundi on the tortilla. Add scallion sour cream, then top with slaw and a good squeeze of lime vinaigrette.

  6. Garnish with cilantro and serve with a lime wedge. Enjoy. #Madlove