Fish Tacos With Blueberry, Nashi Salsa & Avocado, Jalapeno Sauce

To prepare the blueberry and nashi salsa: Combine nashi, blueberries, coriander and mint in a medium bowl. Add the lime juice and toss to combine. Set aside.

To prepare the creamy avocado sauce: Place the avocado, red onion, coriander, garlic and cumin in a small food processor and blend to make a thick puree. Add the lime juice and olive oil and blend until smooth. Season with salt and pepper. 

Cut the fish into 1 ½cm thick strips, approximately the width of the tortillas. Combine the arrowroot, paprika, cumin and salt in a medium bowl. Add the fish and toss to coat.

Preheat a large frying pan over medium heat.

Drizzle the pan with olive oil. Cook the fish for 1 minute, on each side, or until just cooked through.

At the same time, cook the tortillas in a dry hot cast iron or non-stick pan for 10 seconds on each side, or until hot and lightly toasted. Stack and cover with a clean tea towel to keep warm.

To assemble, fill the warmed tortillas with avocado and jalapeno sauce, shredded cabbage, fish and salsa. 


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