These spicy fish tacos are topped with a cool and refreshing cabbage slaw and a flavourful avocado crema, making for a quick, delicious, and nutritious dinner.
Fish Tacos with Mojo Pecan Slaw and Avocado Crema 0
Ingredients
- Fish
- 500g skinless haddock fillets
- salt and pepper, to taste
- 4 tablespoons Epicure Mojo Pecan Pesto
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons chilli powder
- 45g plain flour
- Avocado Crema
- 1/2 avocado
- 4 tablespoons Epicure Mojo Pecan Pesto
- 2 tablespoons sour cream
- 2 tablespoons milk
- Slaw
- 200g purple cabbage
- 100g carrots
- 3 spring onions
- 1/2 teaspoon salt
- 1 tablespoons Epicure Mojo Pecan Pesto
- 3 tablespoons avocado crema
- To serve
- 10-12 small tortillas
- coriander
- lime, cut into wedges
The recipe Fish Tacos with Mojo Pecan Slaw and Avocado Crema Kitchen Mode
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1
For the fish, place haddock in a shallow baking dish, pat dry and season well with salt and pepper all over. In a small bowl mix together the pesto, paprika, cumin, oregano and chilli powder, until it makes a paste. Spread the paste over the fish. Cover with cling film and marinate in the fridge for 30 minutes.
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2
Meanwhile make the crema, place all of the ingredients into a small food processor or blender and blitz until smooth. Spoon into a small bowl and set aside for later.
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3
Now make the slaw, thinly slice the cabbage and place in a medium sized bowl. Grate the carrot and add them to the bowl. Slice the onions and scatter them over top. Stir in salt, pesto and 3 tablespoons prepared crema until everything is evenly coated. Let sit so cabbage can soften a bit, tossing occasionally to redistribute the sauce.
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4
To cook the fish, place the flour onto a plate. Scrape excess marinade from the fish, dip the fish lightly into the flour, to coat. Heat a non-stick frying pan over a medium heat with 1 tablespoon of oil. Shake off any excess flour before placing in the hot pan. Cook the fish for 2-3 minutes until browned on the bottom. Carefully flip the fish and cook for 1-2 minutes more on the other side, until fish is opaque and flakes easily, adding more oil as necessary. Do this in batches so as to not overcrowd the pan.
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5
To serve, pile fish onto tortillas, spoon over a good amount of slaw, drizzle on some avocado crema, scatter over some coriander, and squeeze over a bit of lime.