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Mexican fish tacos

Name: Mexican fish tacos
Cook time: 25 min
Yield: 4
Cuisine: Cancun, Mexico

with pickled red onion, chipotle mayo and slaw

Ready in around 25 mins

RECIPE FACT:

Did you know, there’s an entirely underwater museum in Cancun?

Nutritional Info:

Energy: 2734kj (654Kcal)
Protein: 31g
Carbohydrate: 65g
Fat: 27g
Contains: Fish, Egg, Soy

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 200⁰C (fan bake).
1. TO PREPARE THE PICKLED ONIONS AND VEGETABLES:

Peel and finely slice the red onions. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the onion and soften for 4-5 mins – the onion still needs to be a little crunchy. Place into a bowl and pour over the cider vinegar pickle mix. Gently stir and set aside until serving. Roughly chop the coriander including the stalks and set aside. Add the green and red cabbage to another bowl, drizzle with olive oil and season with salt and pepper.
2. TO PREPARE THE FISH:

Line an oven tray with baking paper. Remove the tarakihi fillets from their packaging. Rinse under cold water and pat dry with paper towel. Cut the fillets into 5 cm pieces and place on the tray. Drizzle with oil and turn the fish to coat well. Shake the sachet of GF cumin and lime crumb before opening. Sprinkle the crumb over the fish pieces and turn to coat. Place in the oven and bake for 8 mins.
3. TO HEAT THE TORTILLAS:

Wipe out the frying pan and place back over a high heat. Once hot, warm each corn tortilla for 30-60 secs on each side. Place on a plate and cover with tin foil as you go to keep them warm. Microwave method: Place the tortillas on a plate and microwave on high (750w) for 30–40 secs. Cover to keep warm.
TO SERVE:

Spoon some slaw onto each tortilla, top with some pickled onion and then fish pieces along with any loose crispy crumbs. Lastly spoon over some chipotle mayo and sprinkle with coriander.