Jerk fish & slaw salad cups

Jamaican spices add plenty of zing to this dish that makes for a perfect snack.


Avocado cream


1.Preheat oven to 180°C.
2.Cut fish fillets diagonally into 1.5cm-wide, 12cm-long strips. Combine garlic powder, cayenne, cinnamon, allspice, thyme and oil in a medium bowl; season. Add fish; toss to coat well in mixture. Cover; refrigerate until required.
3.Make slaw. Place all ingredients in a large bowl; toss to combine. Season to taste.
4.Make avocado cream. Process all ingredients in a food processor or blender until combined and smooth; season.
5.Wrap tortillas in foil, place on an oven tray; heat in oven for 10 minutes.
6.Meanwhile, heat a large non-stick frying pan over high heat; cook fish, in two batches, for 4 minutes or until just cooked and golden.
7.Fill radicchio leaves with slaw and fish; sprinkle with coriander sprigs. Serve with avocado cream, warmed tortillas and lime wedges.

We used flathead here, but you could use snapper, whiting or blue-eye trevalla fillets instead. Serve with smoked chipotle Tabasco, if you like. You can add 2 chopped pickled jalapeños to the slaw or serve them alongside.


Related stories