Fish tacos

Babiche Martens

Thanks to my friend, Stu, who’s a keen fisherman, these fish tacos are regularly on our menu. The chipotle sauce is also great served over grilled chicken or even a roast vegetable salad. Quick to prepare with just the panfrying of the fish left until last. Don’t forget a sprinkle of coriander leaves and a squeeze of lime to finish your tacos. Two each may not be enough.

For the tacos

1 Tbsp	Butter
500 g	Fish fillets, cut into eight pieces
8 small	Tortilla shells
2 cups	Green cabbage, shredded
1	Avocado, mashed with 1 Tbsp lime juice
1 Tbsp	Sesame seeds, toasted
1 small handful	Coriander leaves, to garnish
2	Limes, cut into wedges

For the salsa

1	Mango, chopped small
½	Red onions, chopped small
½ cup	Chopped coriander

For the spicy sauce

½ cup	Chipotle sauce, I use La Morena (Main)
¼ cup	Mayonnaise
¼ cup	Sour cream

Directions

1. Firstly make the salsa. In a small bowl combine the mango, onion and coriander.
2. For the spicy sauce, in another small bowl combine the chipotle sauce, mayonnaise and sour cream. Set aside.
3. For the fish, heat the butter in a frying pan. Cook the fish fillets in batches and keep warm.
4. Warm the tortillas in the microwave for 1 minute.
5. Serve with shredded cabbage, avocado, fish, salsa and sauce. Sprinkle with toasted sesame seeds, coriander leaves and lime wedges.

More of Angela's tacos

• Beef tacos
• Breakfast tacos