Yellowtail Fish Tacos with Green Apple Slaw
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12
Description
Chunks of braaied yellowtail served in toasted flour tortillas with crunchy cabbage & green apple slaw, drizzled with creamy avo dressing.
Ingredients
1 Tbsp (15 ml) olive oil
½ tsp (2.5 ml) chilli powder
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) pepper
3 garlic cloves, finely grated
juice of 1 lime
2 large yellowtail fillets
200 g green cabbage, finely shredded
1 Granny Smith apple, cut into matchsticks
3 Tbsp (45 ml) mayonnaise
flesh of ½ an avocado
juice of 1 lime
To Serve
12 small flour tortillas, lightly toasted
fresh coriander leaves
2 jalapeños, sliced
Instructions
Add the olive oil, chilli powder, smoked paprika, cumin, salt, pepper, garlic and lime juice to a bowl and mix to combine. Brush the fish generously with this marinade.
Braai the yellowtail over moderate heat coals until cooked and slightly charred. Alternatively, heat a griddle pan on very high heat and cook the fish for 3 minutes on each side.
Using a stick blender, blend the mayonnaise, avocado and lime juice together, taste and adjust the seasoning with salt and pepper. It should be a smooth drizzling consistency.
To Serve
Heat the flour tortillas in a dry frying pan; to keep them pliable, stack them in a pot sealed with a lid as you heat. When ready to serve, arrange shredded cabbage and apple matchsticks on each tortilla. Break the fish into pieces and add on top of the slaw. Drizzle avocado dressing over the top, add a few slices of jalapeño to each and garnish with fresh coriander. Serve immediately.
