Blackened fish tacos

• portions: 1 serving
• temps actif: 10 minutes
• temps total: 20 minutes

Ingrédients

½ tsp smoked paprika

pinch cayenne

¼ tsp garlic powder

¼ tsp dried mixed herbs

½ tsp brown sugar

180g white flesh fish fillet (coral trout, barramundi, snapper)

1 tbsp olive oil

sea salt and pepper, to season

1 cup shredded red cabbage

1 Jalapeno, thinly sliced

1 tsp red wine vinegar

1 lime

½ avocado, diced

¼ cup chopped coriander (cilantro)

5 cherry tomatoes, halved

¼ white onion, diced

3 corn tortillas, toasted

Instructions

Combine paprika, cayenne, garlic powder, mixed herbs and sugar in a medium bowl. Season with salt and pepper.

Rub fish with a little of the oil, then sprinkle with spice mix and toss to coat well. Set aside.

Toss cabbage, jalapeno and red wine vinegar in a bowl, season with salt to taste.

Mix avocado, coriander, tomatoes, onion and juice of ½ the lime in another bowl. Season to taste.

Heat remaining oil in a small frying pan on medium.

Add fish, skin side down pressed down with a protein press, and reduce heat to medium-low. Cook for 5-6 minutes, until the skin is crispy and flesh is just cooked through.

Turn and cook for a further 30 seconds to seal the other side, then transfer to a tray to rest.

Slice fish into 3 pieces, then place down the centre of each tortilla. Add some cabbage mixture and top with avocado tomato salsa.

Fold over and serve immediately with the other half of your lime.

Nutrition

• Taille de Portion: 1