Name: Spiced fish tacos with slaw and avocado cream
Cook time: 30 min
Total time: 30 min
Yield: 16
Ingredients: Spiced fish tacos with slaw & avocado cream; 625 gram firm white skinless fish fillets, cut into long pieces; 1 teaspoon ground allspice; 1/2 teaspoon dried thyme; 1 1/2 teaspoon cayenne pepper; 1 teaspoon ground cinnamon; 1 1/2 tablespoon garlic powder; 1/4 cup (60 millilitres) olive oil; 2 medium avocados; 1/2 cup (120 grams) sour cream; 2 tablespoon lime juice; 350 gram white cabbage, shredded; 2 cup loosely packed fresh coriander leaves; 1 red onion, halved, thinly sliced; 1 fresh long green chilli, seeded, thinly sliced; 1/4 cup (60 millilitres) freshly squeezed orange juice; 1 clove garlic, crushed; 16 small (14cm) flour tortillas

Ingredients

Spiced fish tacos with slaw & avocado cream

625 gram firm white skinless fish fillets, cut into long pieces

1 teaspoon ground allspice

1/2 teaspoon dried thyme

1 1/2 teaspoon cayenne pepper

1 teaspoon ground cinnamon

1 1/2 tablespoon garlic powder

1/4 cup (60 millilitres) olive oil

2 medium avocados

1/2 cup (120 grams) sour cream

2 tablespoon lime juice

350 gram white cabbage, shredded

2 cup loosely packed fresh coriander leaves

1 red onion, halved, thinly sliced

1 fresh long green chilli, seeded, thinly sliced

1/4 cup (60 millilitres) freshly squeezed orange juice

1 clove garlic, crushed

16 small (14cm) flour tortillas

Method

Spiced fish tacos with slaw & avocado cream

1.Cut the fish fillets lengthways on the diagonal into 1.5cm wide, 12cm-long strips.

2.In a medium bowl, combine fish, allspice, thyme, cayenne pepper, cinnamon, garlic powder and oil. Season. Cover; refrigerate until required.

3.Blend or process avocado, sour cream and lime juice until smooth. Season to taste.

4.In a large bowl, combine cabbage, coriander, onion, chilli, orange juice and garlic. Season to taste.

5.Heat a large, non-stick frying pan over medium; heat tortillas, in batches, 15 seconds each side. Wrap tortillas in foil to keep warm.

6.Increase heat to high; cook fish in same pan, in two batches, 4 minutes or until just cooked.

7.Serve warm tortilla filled with fish and slaw, topped with avocado cream.

The fish can be prepared 4 hours ahead to the end of step 1. Avocado cream and coleslaw (without the orange juice) can also be prepared 4 hours ahead; add juice to coleslaw just before serving.
Note

Woman's Weekly Food

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Ingredients

Method

Spiced fish tacos with slaw & avocado cream

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