Name: Peppered fish tacos
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 600 gram flathead fillets; 2 teaspoon cayenne pepper; 2 tablespoon vegetable oil; 1/2 cup (120g) sour cream; 1 teaspoon finely grated lime rind; 1 tablespoon lime juice; 2 red radishes (70g); 12 x 15cm corn tortillas; 1 cup loosely packed fresh coriander leaves (cilantro); 2 tablespoon drained pickled jalapeños

Ingredients

600 gram flathead fillets

2 teaspoon cayenne pepper

2 tablespoon vegetable oil

1/2 cup (120g) sour cream

1 teaspoon finely grated lime rind

1 tablespoon lime juice

2 red radishes (70g)

12 x 15cm corn tortillas

1 cup loosely packed fresh coriander leaves (cilantro)

2 tablespoon drained pickled jalapeños

Method

1.Heat oiled large frying pan over medium heat. Combine fish with rind, cayenne pepper and oil in large bowl; season. Cook fish, turning, about 5 minutes or until cooked.

2.Meanwhile, combine sour cream and juice in small bowl, season to taste. Trim radishes; halve, then slice thinly.

3.Microwave tortillas according to directions on packet.

4.Serve tortillas topped with fish, sour cream mixture, radish, coriander and jalapeños; accompany with lemon wedges, if you like.

Guests can assemble their own tacos at the table.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook