CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Fish Tacos With Grapefruit, Red Pepper, Avo And Spring Onion Salsa

1

  • Overview
  • Ingredients
    20 items
  • Directions

Delicious fish tacos with a refreshing grapefruit salsa, perfect for a flavorful meal.

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

  • 30 ml chopped coriander
  • 15 ml GRAPEFRUIT OR lime juice
  • 2 GRAPEFRUITS, peeled and cut into segments
  • 1red pepper, cubed
  • 1 avocado, peeled and diced
  • 3 spring onions, chopped
  • 1 red chili, seeded and chopped (optional)
  • zest of 1 lime
  • salt and black pepper for seasoning

To Serve:

  • 250 ml thinly shredded white cabbage
  • 80 ml  mayonnaise (use Japanese mayo preferably)
  • 8 tacos/tortillas, lightly brushed with oil
  • fresh coriander
  • lime wedges

  • 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.