Light, fresh and delicious, these Mexican-inspired fish tacos are a hit with the whole family. The crunchy polenta coating is a little bit different too, and only requires a light pan-fry, making this a super-healthy midweek meal. Just be careful not to spill turmeric down your top!
Makes: 4 serves
Takes: 15 minutes
1 Tbsp flour
2 Tbsp polenta
1 Tbsp turmeric powder
1 tsp ground cumin
600g firm white-fleshed fish, skinned & deboned
2 Tbsp rice bran oil
¼ red cabbage, sliced
2 spring onions, sliced
Small handful coriander leaves
¼ cup pickled red onions*, to serve
to serve (optional)
Salt & pepper
In a snaplock bag, combine flour, polenta, turmeric and cumin. Season well with salt and pepper. Dice fish into bite-sized pieces and add to the bag, tossing well to coat.
Heat a frying pan over a medium heat and add the oil. Gently add the fish pieces and cook, flipping them once, until golden and cooked through.
Roughly mash avocado with a squeeze of lime juice and season with salt and pepper.
Heat tortillas in the microwave or a dry pan according to packet instructions.
Fill each tortilla with a dollop of avocado, a few pieces of fish, red cabbage, spring onions and coriander. Finish with a tangle of pickled red onions, and jalapeños if you’re feeling spicy.