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Fish Tacos with Tamarind Mayo


Delicious. What more can we say? Except perhaps healthy, fresh, zingy and absolutely totally delicious!

Ingredients (Serves 4)

Tamarind Mayo

½ cup mayonnaise

3 tablespoons Jenny’s Kitchen Tamarind Chutney (we used 'Hot')

Taco Filling

1/2 red onion, thinly sliced

2 avocado, diced

2 tomatoes, diced

1/2 cucumber, diced

2 cups shredded cabbage

1 red chilli, sliced (optional)

Lime wedges

700g white fish fillets

2 tablespoons flour

2 tablespoons taco seasoning

Salt and pepper

2 tablespoons cooking oil

12 small tortillas

A handful of coriander, chopped

To Prepare:

  1. Make the Tamarind Mayo, by mixing the Tamarind Chutney and Mayo in a bowl.
  2. Place in another bowl the red onion, avocado, tomato, cucumber, cabbage and red chilli if using. Season with salt and pepper and squeeze over with lime. Mix to combine.
  3. Combine rice flour and taco seasoning in a bowl, season with salt and pepper. Cut fish fillets into pieces about 3cm thick, and toss in the seasoned flour until lightly coated.
  4. Add oil to a large frying pan. Add half the fish, taking care not to overcrowd the pan, and fry for 2 minutes until golden. Turn fish pieces over and cook the other side. Remove from pan and repeat with the rest of the fish. Squeeze lime wedge over fish.
  5. Heat tortillas by placing the tortillas one at a time on a hot skillet for 10 seconds on each side. Stack on a plate and cover with a tea towel to keep warm.
  6. To serve, lay out the tortillas on a bench or board. Load with veggies, 2 pieces of fish and coriander. Spoon over with tamarind mayo.

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