Grilled Fish Tacos with Salsa Fresca, & Chipotle Sour Cream
  • Prep time: 25 minutes
  • Calories: 585
Simple, grilled fresh fish combined with a simple cabbage salad and 'salsa fresca' - a fresh, uncooked mixture of chopped tomatoes and onions, coriander, fresh jalapeno and lime juice. We've added some in season avocado and chipotle and lime flavoured sour cream for a creamy finish. So much freshness - perfect with a crisp, local brew.
Ingredients
  • 300 g of Blue Spot Emperor Fillets
  • 1 of Jalapeno
  • 1 Small Bunch of Coriander
  • 1 Tsp of Chipotle Chili Powder
  • 1 of Lime
  • 1 of Red Onion
  • 18 of Green Cabbage
  • 80 g of Sour Cream
  • 1 of Tomato
  • 1 of Avocado (small)
Recipe

Marinate Fish:

Turn on the BBQ (if using). Zest lime and cut into 6 wedges. Place the fish fillets in a large, shallow dish and brush with olive oil. Squeeze over 2 lime wedges, a sprinkle of salt, and 12 of the chipotle powder (adjust according to your taste). Allow the fish to marinade while preparing the remaining ingredients.

Prepare Ingredients:

Peel and small dice 34 red onion (you will have left over). Pick coriander leaves (discarding stems) and roughly chop. Thinly slice cabbage, 2-3 mm thick. Dice tomato. Finely dice 12 the jalapeno (removing seeds if preferred - you will have left over).

Make Salsa and Sauce:

Mix tomato, 1 Tbsp diced red onion, jalapeno (to taste) and 12 the coriander in a bowl. Dice avocado, add to bowl with a squeeze of lime juice and 1 Tbsp olive oil. Season with salt and pepper, stir and set aside. Sauce: mix sour cream, lime zest, remaining chipotle powder and remaining lime juice in a bowl. Adjust seasoning as required.

Grill Fish:

Place the fish, seasoning side down, to cook on the BBQ. If using a frypan, heat oil (enough to cover base) over medium high heat. Cook for about 2–3 minutes each side, or until the fish is opaque and cooked through. Transfer the fish to a clean plate and rest.

Prepare Tortillas & Salad:

Heat the tortillas by placing them on the BBQ grill for about 1 minute each side. Combine cabbage, remaining red onion (to taste) and remaining coriander in a bowl and toss well.

You Plate It:

Place a warm tortilla on a plate. Add a few chunks of fish, drizzle with chipotle sour cream, then add some salsa and cabbage salad. Make a small fold along the bottom edge of the tortilla and close from both sides, creating a little parcel that won’t drip out the base. Enjoy!