These fish tacos are full of vibrant, colourful veggies with fresh fish, wholegrain tortillas and a yoghurt based sauce. A simple, healthy and satisfying meal.
The edamame ‘guacamole’ is nutritious and tasty, and a great alternative when avocados are out of season.
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The edamame ‘guacamole’ in these fish tacos is nutritious and tasty. A great alternative when avocados are out of season.
Place the fish in a shallow dish and season well with salt and pepper. Whisk together the lime juice, olive oil, cumin and chilli flakes. Pour over the fish to evenly coat. Set aside.
Place the edamame beans and peas in a microwave steamer and microwave for 3 minutes on high. Place in a food processor and process until mashed. Add the onion, garlic, yoghurt, olive oil, lime juice and cumin. Season with salt and pepper. Process until well mixed and almost smooth. Set aside.
PREPARE SLAW AND SAUCE
Finely shred the cabbage, grate the carrot and dice the capsicum and onion. Combine in a large bowl with the corn. Make the sauce by whisking together the yoghurt, sour cream, lime juice, sugar and mustard. Season with salt and pepper.
COOK TORTILLAS AND FISH
Heat a chargrill pan or frying pan over a medium-high heat. Cook each tortilla for 30 seconds on each side. Remove from the pan and cover with foil to keep warm. Add the fish to the pan and fry for 1-2 minutes on each side, until cooked.
Spread a little sauce on top of the tortillas. Top with slaw, fish, ’guacamole’, more sauce and coriander. Best eaten with your hands!
WINE MATCH: A Sauvignon Blanc would be a great match!
GLUTEN-FREE OPTION: Use gluten-free corn tortillas instead of wholegrain tortillas.
INGREDIENT QUANTITIES: This recipe makes a lot of slaw. If you want to reduce the quantity, you can use just 1/4 red cabbage and use the remaining cabbage for another meal.
STORING AND REHEATING: Package slaw, sauce and guacamole up together. Store fish and tortillas separately and reheat in the microwave before assembling.