Fish Tacos
8
peopleServes
20
minutesPreparation Time
10
min Stove TopCooking Time
Ingredients
- Fish
- 600 g skinless, boneless firm white fish fillets, cut into 16 pieces
- 1 tbsp McCormick Garlic Powder
- 2 tsp McCormick Cumin Seeds Ground
- 1 tsp McCormick Chilli Flakes
- 2 tsp McCormick Coriander Seeds Ground
- 2 tbsp olive oil
- Avocado cream
- 2 medium avocado, deseeded
- ½ cup sour cream
- 2 tbsp lime juice
- Slaw
- 300 g white cabbage, finely shredded
- 1 bunch coriander leaves
- 1 small red onion, halved and finely sliced
- 1 long green chilli, seeded and thinly sliced
- 8 small flour tortillas
Directions
- Combine fish, McCormick garlic, cumin, chilli, coriander and olive oil. Set aside.
- Process avocado, sour cream and lime juice until smooth. Set aside.
- Combine cabbage, coriander, onion and chilli, then set aside.
- Heat frying pan or BBQ grill plate to medium; heat tortillas in batches for 15 seconds each side then wrap in foil and keep warm.
- Increase frying pan or BBQ grill plate to high and cook prepared fish in batches for 4 minutes, turning occasionally or until cooked.
- To assemble tacos; fill warmed tortillas with fish, slaw, and topped with avocado cream.
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