Autumn Recipe – Fish Tacos

27 Feb Autumn Recipe – Fish Tacos

These delicious Fish Tacos are a great lunch or dinner option and are an easy one to share with family and friends.

These particular tacos incorporate cabbage, which is coming into season in Melbourne for Autumn. Cabbage is a great source of Vitamin C, which helps support our immune system to keep us healthy, as well as fibre, Vitamin A and Vitamin K. Choosing seasonal produce is a great way to expand your nutrient intake, as each fruit or vegetable varies in the nutrients it will contain. Further to that, having a wide variety of plant based foods in your week is a great way to improve your gut health.

Fish Tacos, serves 4

Ingredients:

• 1/4 red cabbage, finely shredded
• 1 tablespoon extra virgin olive oil
• 1.5 tablespoons lemon/lime juice
• 2 cobs of corn, husks and silks removed
• 60mL olive oil or rice bran oil
• 1 avocado, mashed
• 1 French shallot, finely chopped
• 1 tablespoon fresh coriander leaves, chopped
• 2 tablespoons plain flour
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 400g white fish fillets, cut into strips
• 4 flour tortillas, warmed through
• 1 tablespoon light sour cream
• Fresh coriander leaves (to serve)
• Thinly sliced fresh jalapeno chilli (to serve, optional)
• Lime cheeks (to serve)
• Hot chilli sauce (to serve)

Method:

1. Mix the cabbage, extra virgin olive oil and 1 tablespoon of the lemon/lime juice in a bowl until well combined
2. Cook the corn in a steamer set over a saucepan of simmering water for 10 minutes, or until just tender
3. Preheat a large frying pan over medium-high heat. Brush the corn with 1 teaspoon of the olive oil. Add the corn and cook, turning occasionally for 10 minutes or until charred. Remove the kernels from the cob
4. Combine the avocado, shallot, coriander and remaining lemon/lime juice in a bowl
5. Combine the flour, ground coriander and cayenne pepper in a large, shallow bowl. Turn the fish in the flour mixture to coat
6. Heat the remaining olive oil in a large fry pan over medium-high heat and add the fish. Cook for 2 minutes on each side or until golden and cooked through. Drain on paper towel
7. Divide the tortillas among plates. Top with cabbage mixture, corn, fish, avocado, sour cream, coriander and any other serving ingredients you’d like (chilli, lime cheeks, hot chilli sauce).

Enjoy!

Alex Stone

Dietitian & Nutritionist

Book Online with Alex

Want more recipes? Click below for some more delicious options:

References:

https://www.taste.com.au/recipes/fish-tacos-2/84caf6f9-9af5-49a1-ab6c-3d21a4a82f8e

http://seasonalfoodguide.com/melbourne-victoria-seasonal-fresh-produce-guide-fruits-vegetables-in-season-availability-australia.html