Here in Australia, we’re lucky to have access to some of the best and freshest seafood — so don’t let it go to waste! Packed with omega-3 fats and high-quality protein thanks to the locally sourced fish, and loaded with colour for the whole spectrum of vitamins, minerals, and antioxidants, this summer-ready recipe is the perfect healthy option to feed the family, or to make when friends come around.
Makes eighteen tacos. Each serve (of three tacos) is approximately 2466 kilojoules (589 calories).
½ large purple cabbage, finely shredded
Juice of one lime
Large handful coriander leaves, shredded
1 cup tinned corn, drained and rinsed
900g. firm white fish, boned and cut into two-centimetre cubes.
¼ cup wholemeal flour
3 tsp turmeric powder
1 ½ tsp garlic powder
1 ½ tsp cayenne
1/4 cup extra virgin olive oil
Sea salt and black pepper, to taste.
18 wheat tortillas
2 large avocados, mashed
Hot sauce (optional)
- Place the shredded cabbage in a mixing bowl and pour over the lime juice. Use clean hands to massage the cabbage — this will soften it a bit — before tossing through the shredded coriander and the corn kernels. Place the coleslaw to one side.
- In a mixing bowl, coat the fish with the flour, as well as the turmeric, garlic, and cayenne powders.
- Heat the olive oil in a heavy-based frying pan or skillet over a medium-high heat. Allow it to get nice and hot before adding the fish and cooking for 3-5 minutes, turning pieces regularly, until cooked through.
- To serve, take a tortilla and add some mashed avocado. Top with plenty of the coleslaw, some fish, and then squeeze over some lime juice and add a little hot sauce if you’re using it.