Save Recipe
Tulum Fish Tacos
Fish tacos taste of summer. Fresh fish, tomato salsa, coriander and lime provide maximum flavour.
Prep Time
10 mins
Cook Time
10 mins
Serves
4
Seafood
Quick & Easy
Mexican
Dinner
Kids
Dairy Free
Gluten Free
Ingredients
2 tbsp plain flour, or plain flour
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp salt
600g / 1 1/4 lb fresh white fish fillets, boneless, skinless, sustainable, such as gurnard or monkfish, cut into pieces
2 tbsp neutral oil
SALSA
2 ripe tomatoes, finely diced
1 just-ripe avocado, diced
1 small green chilli, very finely chopped
1 tbsp lime juice
1/4 tsp salt
freshly ground black pepper, to taste
TO SERVE
12 small corn tortillas, warmed
1 cup thinly sliced red cabbage
1/2 cip 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.
SALSA
To make the Salsa, combine all the ingredients in a small bowl.
To serve, top tortillas with fish, cabbage and salsa, then drizzle with mayo.
Serve with coriander leaves and lime cheeks or wedges.
