Smoky fish tacos

20 mins

4

Easy

For the tacos:
• 2x Field & Flower White Fish Strips, Cucaracha Marinated
• 8 small corn tortillas, griddled
• 1 avocados, thinly sliced
• 1 green chillies, thinly sliced
• 1 limes, quartered, for serving
• Dollop of sriracha mayonnaise, for serving

For the slaw:
• 60ml unseasoned rice vinegar
• 60ml water
• 1 tbsp granulated sugar
• 1.5 tsp salt
• 60g finely shredded cabbage
• 60g grated/matchstick carrot

1. Begin by preparing the slaw by combining the vinegar, water, salt and sugar in a saucepan and bring to the boil, frequently stirring until the sugar dissolves. This should take around 1 minute. Place the carrots, cabbage and radishes into a bowl, pour the vinegar mixture from the pan over the slaw and stir. Chill the slaw.

2. Fry the fish pieces in a non-stick frying pan over a high heat for around 5 minutes until it is cooked through.

3. Meanwhile thinly slice the avocado and green chilli evenly and set aside for serving.

4. Once the fish is cooked, remove from the pan and heat each taco/tortilla wrap one by one for 20 seconds on each side.

5. Add equal amounts of the slaw, avocado and hake to each taco and garnish with a couple of slices of chilli and a sprinkle of sesame seeds.

6. Serve with a dollop of sriracha mayonnaise and quartered limes.