SERVES 4
INGREDIENTS:
FOR THE TACOS:
12 Corn Tortillas
Olive Oil (for cooking)
400g of Supreme Coleslaw
Juice of 1 Lime
1 TBLS of Sesame Oil
400g Crumbed White Fish Fillets or Whiting
FOR THE SAUCE:
4 Vine Ripened Tomatoes (diced)
1 TBLS Olive Oil
2 Garlic Cloves (crushed)
1 Brown Onion (diced)
1 Green Capsicum (diced)
¼ Cup Coriander Leaves (chopped roughly)
2 TBLS Lime Juice
½ Jalapeno (seeds removed if you don’t like heat) (chopped finely)
1 TBLS of Chipotle Tabasco
S&P (season to taste)
TO SERVE:
Coriander Leaves
* ½ Green Chilli (chopped finely)
* Chipotle Tabasco
METHOD:
If oven baking fish, preheat oven to 180°C, and line a baking tray with baking paper.
Heat a TBLS of olive oil in a large non-stick frying pan, throw in the onion and cook until softened, throw in the garlic, tomatoes, capsicum and jalapeno and chipotle Tabasco, cook until softened and fragrant.
Remove from heat, and place in a small blender or food processor along with lime and coriander, season with salt and pepper and blitz until combined. NOTE: it can be as chunky or as smooth as you like. Set aside to cool slightly.
Throw coleslaw, lime, and sesame oil in a large mixing bowl and toss to combine, set aside.
Heat a TBLS of olive oil in a large non-stick frying pan, and fry corn tortillas until golden on each side. Continue until all tortillas are cooked, keep warm either in a tortilla warmer or cover with alfoil.
Place fish on a baking tray and bake in the oven for roughly 15 – 30 minutes or until golden (time will vary when using fresh vs. frozen)
Serve with a good amount of sauce (I often mix some into the slaw too!), top with coriander leaves and chipotle Tabasco & chilli if you prefer a bit of heat.
*OPTIONAL