Spiced fish tacos with slaw and avocado cream

Name: Spiced fish tacos with slaw and avocado cream
Cook time: 30 min
Total time: 30 min
Yield: Serves 16
Cuisine: Mexican
Ingredients: 625 gram firm white skinless fish fillets, cut into long pieces; 1 teaspoon ground allspice; 1/2 teaspoon dried thyme; 1 1/2 teaspoon cayenne pepper; 1 teaspoon ground cinnamon; 1 1/2 tablespoon garlic powder; 1/4 cup (60 millilitres) olive oil; 2 medium avocados; 1/2 cup (120 grams) sour cream; 2 tablespoon lime juice; 350 gram white cabbage, shredded; 2 cup loosely packed fresh coriander leaves; 1 red onion, halved, thinly sliced; 1 fresh long green chilli, seeded, thinly sliced; 1/4 cup (60 millilitres) freshly squeezed orange juice; 1 clove garlic, crushed; 16 small (14cm) flour tortillas

Make these fish tacos as spicy as you like by adjusting the cayenne pepper, and slathering them with fresh slaw and avocado cream. Ling, blue-eye, coral trout, or mahi maui are all perfect choices.

Oct 17, 2018 4:00am

Serves 16
30 mins cooking

Ingredients

Spiced fish tacos with slaw & avocado cream

625 gram firm white skinless fish fillets, cut into long pieces
1 teaspoon ground allspice
1/2 teaspoon dried thyme
1 1/2 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 1/2 tablespoon garlic powder
1/4 cup (60 millilitres) olive oil
2 medium avocados
1/2 cup (120 grams) sour cream
2 tablespoon lime juice
350 gram white cabbage, shredded
2 cup loosely packed fresh coriander leaves
1 red onion, halved, thinly sliced
1 fresh long green chilli, seeded, thinly sliced
1/4 cup (60 millilitres) freshly squeezed orange juice
1 clove garlic, crushed
16 small (14cm) flour tortillas

Method

Spiced fish tacos with slaw & avocado cream

1
Cut the fish fillets lengthways on the diagonal into 1.5cm wide, 12cm-long strips.
2
In a medium bowl, combine fish, allspice, thyme, cayenne pepper, cinnamon, garlic powder and oil. Season. Cover; refrigerate until required.
3
Blend or process avocado, sour cream and lime juice until smooth. Season to taste.
4
In a large bowl, combine cabbage, coriander, onion, chilli, orange juice and garlic. Season to taste.
5
Heat a large, non-stick frying pan over medium; heat tortillas, in batches, 15 seconds each side. Wrap tortillas in foil to keep warm.
6
Increase heat to high; cook fish in same pan, in two batches, 4 minutes or until just cooked.
7
Serve warm tortilla filled with fish and slaw, topped with avocado cream.

Notes

The fish can be prepared 4 hours ahead to the end of step 1. Avocado cream and coleslaw (without the orange juice) can also be prepared 4 hours ahead; add juice to coleslaw just before serving.