Fish Tacos

Makes 6-8


pico de gallo

2 vine ripened tomatoes, seeded, flesh diced

½ cup fine diced white onion

1 cup coriander, rough chopped

400g ling fillet, skinless, boneless

1 tbsp olive oil

2 tbsp chipotle in adobo

1 tbsp honey

1 clove garlic, crushed

4 limes

Salt, pepper

2 cups white cabbage, finely shaved

8 6inch soft corn tortillas, warmed


Combine the tomatoes, onion, coriander, squeeze over 1 lime season with salt and pepper. Set aside.

Place the fish into a shallow bowl. In another bowl, combine the olive oil, chipotle, honey, garlic, zest of 1 lime and some salt and pepperand pour this over the fish. Let marinate for 10 minutes.

Preheat the oven to 190C and place the fish and marinade onto a line baking tray and roast for 10 minutes.

Place the shaved cabbage into a bowl and season with a little salt and pepper and squeeze over the juice of 1 lime.

To serve, place some cabbage onto the warm tortillas, flake off some cooked fish, spoon over some pico de gallo and finish with a little squeeze of lime if desired.

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