Sourdough Crumbed Fish Tacos with Pickled Cabbage
Makes 8 tacos
Ingredients
4 white fish fillets (flathead recommended), halved
1/2 cup plain flour
1 egg, beaten
1/2 cup sourdough breadcrumbs, toasted
2 tablespoons olive oil
Quick Pickled Cabbage:
2 cups red cabbage, shredded
4 spring onions, sliced
1/2 cup red wine or apple cider vinegar
1/2 teaspoon salt
Healthier Chipotle Aoili:
1 tablespoon crushed chilli
3 tablespoons lime juice
Zest of 1 lime
2 teaspoon garlic, minced
3 tablespoons extra virgin olive oil
3 tablespoons Greek yoghurt
Salt to taste
To Serve:
Mini tortillas, warmed
Jalapenos, sliced
Coriander leaves
Method
In a bowl, combine the shredded cabbage, spring onions, vinegar, and salt. Toss well and set aside to marinate for at least 15 minutes. Drain off vinegar before serving.
In a small bowl, mix together all Healthier Chipotle ingredients. Season with salt to taste.
Coat each fish fillet in flour, dip in the beaten egg, then coat with toasted sourdough breadcrumbs. Heat olive oil in a pan over medium heat and cook the fish for 3-4 minutes on each side until golden and cooked through.
Warm the mini tortillas and construct tacos by laying pickled cabbage slaw, a piece of sourdough crumbed fish and a drizzle of taco sauce. Garnish with coriander leaves, jalapenos, and a squeeze of lime
Serve and enjoy !
