Tulum Fish Tacos

10:00 am on 21 August 2020
Tulum Fish Tacos

Tulum Fish Tacos Photo: Annabel Langbein

Ready in 25 mins / Serves 4 / Dairy-free, gluten-free, refined sugar-free

Ingredients

  • 2 tbsp flour or rice flour 
  • 1 tsp ground cumin
  • 1 tsp ground coriander 
  • 1 tsp smoked paprika 
  • ½ tsp salt 
  • 600g/1¼lb boneless, skinless sustainable white fish fillets, such as trevally, warehou, gurnard or monkfish, cut into fat thumb-sized pieces 
  • 2 tbsp neutral oil 

Salsa

  • 2 tomatoes, finely diced
  • the flesh of 1 avocado, diced
  • 1 small green chilli, very finely chopped 
  • 1 tbsp lime juice
  • ¼ tsp salt
  • ground black pepper, to taste 

To serve

  • 8 fresh corn tortillas, warmed 
  • 1 cup thinly sliced red cabbage 
  • Chipotle Aioli (blend 1 cup of mayo with 2 cloves crushed garlic and 2 tsp chopped chipotles in adobo)
  • ¼ cup coriander leaves 
  • lime cheeks or wedges 

Method

Combine rice flour, cumin, ground coriander, paprika and salt in a shallow dish. Add fish pieces a few at a time, toss to coat, shake off any excess and place on a clean plate. If not using at once, chill for up to 4 hours until needed. 

Heat oil in a large heavy-based frypan. Add fish in a single layer (make sure you don't overcrowd the pan) and cook over a high heat until golden and cooked through (1-2 minutes each side). The flesh should flake easily when skewered. 

To make the salsa, combine all the ingredients in a small bowl. 

To serve, top tortillas with fish, cabbage and salsa, then drizzle with Egg-Free Chipotle Aioli. Serve with coriander leaves and lime cheeks or wedges.