Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Fish tacos Food Fish tacos Preparation time 15 minutes Cooking time 5 minutes Serves 8 INGREDIENTS 400g thick, even, white fish fillet e.g. kingfish, barramundi, mulloway or ling 1 tbsp (20ml) olive oil 1 tsp ground cumin Salt and freshly ground black pepper 8 mini soft corn or wheat tortillas 80g (1 cup) shredded wombok or green cabbage ¹/³ cup (80ml) Kewpie Mayonnaise Tomato and avocado salsa 200g cherry or grape tomatoes 1 small red chilli (or 1 jalapeno) deseeded, finely chopped (optional) 1 small clove garlic, finely chopped ¼ cup coarsely chopped coriander 1 large or 2 small avocados, coarsely chopped 2 tbsp (40ml) lime juice 3 green onions (shallots), thinly sliced METHOD For tomato salsa, char tomatoes on a hot griddle or barbecue plate until they collapse. If using jalapeno chilli, cook in the same pan. Remove to a bowl and add garlic. Cool. Chop jalapeno if using. Press tomatoes with a fork and discard any juices. Combine with remaining ingredients and season to taste. Cut fish into 8 fingers across the width of the fish. Combine olive oil, cumin, salt and pepper and toss the fish through this until well coated. Cook on the barbecue or char-grill or fry in a pan over high heat for about 2–3 minutes on each side, until just cooked. Meanwhile, quickly toast tortillas on the barbecue, char-grill, in a pan or oven, turning once, until warmed slightly (1–2 minutes). Combine cabbage and mayonnaise. Top tortillas with cabbage, fish and salsa, wrap up and eat immediately. Lyndey’s note: Kewpie Mayonnaise is available in Asian stores and many supermarkets. Food Preparation time 15 minutes Cooking time 5 minutes Serves 8 SHARE