Recipe Index

Ingredients

• 1.2 lb firm white fish fillets
• Zest of 1 lime
• 3 tbsp lime juice
• 1 tbsp chipotle powder
• 1 tbsp canned jalapeno (, finely chopped)
• 1/4 cup cilantro / coriander (, finely chopped)
• 2 garlic cloves (, minced)
• 3 tbsp olive oil
• Salt and pepper
• 4 cups red cabbage (, finely shredded)
• 3 green onion stems (, finely sliced on the diagonal)
• 2 tbsp red wine vinegar
• 1/2 tsp salt
• 3/4 cup sour cream
• 2 - 3 tbsp sriracha )
• 1 tbsp olive oil
• 12 small tortillas ((corn or flour), warmed)
• lime wedges
• coriander/cilantro leaves

Method

1. Combine the lime zest, lime juice, chipotle powder, chopped jalapeño, chopped coriander, garlic, the 3 tablespoons of olive oil and a seasoning of salt and pepper in a ziplock bag, add the fish fillets and leave them to marinate for 20 minutes, and no longer than an hour.
2. Toss the shredded red cabbage and sliced green onions with the red wine vinegar and the 1/2 teaspoon of salt in a bowl and set the cabbage aside for 30 minutes, then drain off the excess liquid and scrunch the cabbage with your hands to soften it.
3. Stir the sour cream and sriracha together to make the pink sauce, adjusting the sriracha to your taste.
4. Heat the remaining tablespoon of olive oil in a skillet over a high heat and cook the marinated fish for 2 minutes on each side, until golden and cooked through.
5. Move the fish to a plate and flake it into large pieces with a fork.
6. Build each taco on a warmed tortilla with a layer of the pickled cabbage first, then flakes of fish, a dollop of the pink sauce and a squeeze of lime, finishing with fresh coriander leaves.

Prep: 15 min · Cook: 10 min · Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data