Griddled fish tacos
Tacos of griddled white fish with cabbage and lime cream, where the garlic and ginger salt seasons the fish without masking its flavour.
25 min · Serves 4
Ingredients
- 500 g skinless hake or fresh cod fillets
- 8 corn tortillas
- 150 g red cabbage, finely shredded
- 100 g natural yoghurt or soured cream
- 2 limes
- 1 tbsp olive oil
- 1 tsp Xalte Garlic & Ginger salt
- A handful of fresh coriander
Method
- 1Mix the yoghurt with the juice of half a lime; dress the cabbage with the juice of another half.
- 2Pat the fish dry, rub it with the oil and season both sides with the Xalte Garlic & Ginger salt.
- 3Cook it in a frying pan over a medium-high heat for 3 minutes on each side, until opaque and flaking; break it into large pieces.
- 4Warm the tortillas in a dry frying pan for 30 seconds on each side.
- 5Fill the tortillas with the cabbage, the fish, the lime cream and the coriander, and serve with the other lime cut into wedges.
