Crispy Fish Tacos with Avocado
These Fish Tacos will become a favourite quick & easy family meal.
Ingredients
- 1/2 tsp mexican chilli powder (optional)
- 500g skinless white fish fillets
- 1 medium ripe avocado, thinly sliced
- 1/4 red cabbage, finely shredded
- 1/2 cup coriander leaves
- 1/3 cup light sour cream
- 1/2 cup polenta
- 2 tbs lime juice
- 2 lime, wedges (to serve)
- 12 mini tortillas
- 1 tbs olive oil
Method
- Combine polenta and chilli powder in a bowl and season with salt. Cut fish into 2cm-thick strips and toss in polenta to coat. Whisk sour cream, lime juice and 2 tbs water together in a small bowl and set aside.
- Heat oil in a large non-stick frying pan over medium heat. Cook fish, in batches, for 2 minutes on each side or until crisp and just cooked through. Drain on paper towel.
- Meanwhile, lightly toast tortillas on a chargrill or in a dry frying pan.
- Fill tortillas with cabbage, avocado and fish. Top with sour cream mixture and coriander. Fold in half and serve with lime wedges.
