Smokey Fish tacos with radish and white cabbage slaw and guacamole

2017-04-12
  • Prep Time : 0m
  • Cook Time : 0m
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Vital Statistics

Preparation Time

20 minutes

Cooking Time

10 minutes

Serves

4 (2 tacos each)

Ingredients

  • (For the slaw)
  • ¼ white cabbage
  • 6 radish
  • 2tsp oil
  • 1tsp red wine vinegar
  • (For the fish)
  • 400g Firm white fish such as Cod or Haddock, cubed
  • 1 pack Bart Smoky Chipotle rub
  • 1 lime
  • 2tp oil
  • (For the guacamole)
  • 1 large avocado
  • ½ lime
  • 1tsp Bart freeze dried coriander
  • ½ tsp Bart flaked chilli
  • ¼ tsp Bart rock salt
  • 8 small flour tortilla, warmed (to serve)

  1. Put the cubed fish into the marinade bag and sprinkle over the Chipotle rub and grate in the lime zest.  Seal the bag and give it a good shake to completely coat the fish. Set aside.
  2. For the slaw finely slice the cabbage and radish and toss with the oil and vinegar. Season and set aside.
  3. Heat the oil in a frying pan and cook the fish for 2-3 minutes on each side, turning gently so it doesn’t break up. It should be opeic and starting to flake.
  4. While the fish is cooking, chop the avocado and put into a bowl, squeeze over the juice of ½ a lime and toss with the coriander, chilli and salt.
  5. Once the fish is cooked add a squeeze of lime and give a final toss in the pan. Serve with warm flour tortilla.
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