FISH TACOS WITH GRAPEFRUIT, RED PEPPER, AVO AND SPRING ONION SALSA

FISH TACOS WITH GRAPEFRUIT, RED PEPPER, AVO AND SPRING ONION SALSA

(Serves 4)

FOR THE FISH

15 ml   fish spice

80 ml   oil

400 g   hake fillets, cut into strips

200 ml flour

2          eggs, beaten with 60 ml milk

            salt and pepper for seasoning

SALSA:

2          GRAPEFRUITS, peeled and cut into segments

1          red pepper, cubed

1          avocado, peeled and diced

3          spring onions, chopped

30 ml   chopped coriander

1          red chili, seeded and chopped (optional)

15 ml   GRAPEFRUIT juice

            zest of 1 lime

            salt and black pepper for seasoning

TO SERVE:

8          tacos/tortillas, lightly brushed with oil

250 ml thinly shredded white cabbage

80 ml   mayonnaise (use Japanese mayo preferably)

            fresh coriander

            lime wedges

METHOD:

• Season the fish with the fish spice, salt and pepper and dust with the flour
• Use two forks to dip the fish into the egg and back into the flour
• Heat the oil in a large frying pan on medium heat and fry the fish on both sides until golden brown and crisp. Drain on paper towel
• Combine the ingredients for the salsa and season. Keep aside
• Grill the tortillas in a griddle pan or heat in a warm oven for a few minutes
• To assemble the tacos: Fill each taco with some fried fish and shredded cabbage. Top with salsa, drizzle with mayo and sprinkle with coriander. Fold and serve immediately with lime wedges on the side.