Fish Tacos with Avocado and Jalapeno Dressing

Fish Tacos with Avacado Jalapeno recipe - The Cooks Pantry

RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 people

INGREDIENTS :

  • 800g basa, or any white fish e.g. flathead tails, snapper, whiting, barramundi
  • 1 cup plain flour
  • 1 teaspoon each ground cumin and coriander
  • 1 cup beer (or can be soda water)
  • Oil for frying
  • 12 Soft corn tortillas to serve, warmed

Coleslaw

  • 3 cups red cabbage, finely sliced
  • ½ cup flat leaf parsley, chopped
  • 1 red onion, finely sliced
  • 2 Tbsp ZoOSh Whole Egg Mayonnaise

Avocado and Jalapeno Dressing

  • 1 large ripe avocado
  • Juice & zest of 1 lime
  • 1 clove garlic
  • ½ cup coriander leaves
  • 10 pickled jalapenos from a jar, plus 1Tb of the juice
  • 1Tb olive oil
  • 1 teaspoon honey
  • ¼ cup roasted peanuts, roughly chopped

METHOD :

  • Place all the jalapeno dressing ingredients into a small food processor, season with a pinch of sea salt and blend until smooth.
  • Combine all the coleslaw ingredients into a bowl, stir well and set aside.
  • Slice the fish into 6cm strips. Place the flour, cumin, coriander, beer and a pinch of sea salt into a bowl and whisk until you have a smooth batter.
  • Heat 1 inch of sunflower oil a non-stick frying pan over a medium heat (around 170 degrees)
  • Dip the fish strips into the batter and gently lower into the oil. Cook the fish for 2 minutes, or until crisp & golden. Remove with a slotted spoon and drain on kitchen paper.
  • To serve, place the coleslaw into the middle of the warmed tortillas. Top with crispy fish spoon over the jalapeno dressing. Garnish with extra coriander leaves and lime wedges.  Enjoy!

Related Recipes

Salmon and Caper Penne

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x Coles Penne Rigate 500g 1 x Coles Hot Smoked Salmon fillet 1 x ZoOSh Smoked Salmon dip ½ x Red onion, thinly sliced ½ jar Coles baby Capers ½ Dill bunch, roughly chopped (save a few sprigs for...

Hot Smoked Trout

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 700g baby new potatoes, boiled and diced 2/3 cup tablespoons crème fraiche 1 lemon, zest and juice ½ bunch dill, plus extra to serve 1 tablespoon capers, rinsed 4 red radish, thinly sliced Sea salt...

Nan’s Ham Hock Soup

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 Ham Hock 2.5 cups Yellow Split Peas 2 large brown onions, finely chopped 3 large carrots, grated 1 Litre Massel Salt Reduced stock Water Salt and Pepper METHOD: In a large stock pot or saucepan place...

Salt and Pepper Squid

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: Cobram Estate EVOO for frying 8 medium squid hoods (750gm) ½ cup rice flour 1 Tbsp sea salt 1 Tbsp white pepper 2 tsp cracked black pepper 1 tsp Cayenne pepper (optional) Lime wedges to serve 2 egg...

XO Sauce Fried Rice (Fujian Fried Rice)

RECIPE BY: Leslie Chan SERVING SIZE: 2 - 4 people INGREDIENTS: 350g rice (cooked) 120g pork (diced) Cobram Estate EVOO 50g pumpkin (diced) 2 eggs (beaten) 2 pcs Jade Phoenix shiitake mushrooms (soaked & diced) 75g prawns (deveined & diced) 50g scallops (diced)...

Pappardelle with Mixed Mushroom Ragout

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 tbsp butter 2 clove garlic, grated 2 tsp fresh thyme leaves 2 King brown mushrooms, sliced 200gm Swiss brown (or button) mushrooms, sliced 100gm Oyster mushrooms, roughly torn Salt 400gm tagliatelle...

Print Friendly, PDF & Email