Fish tacos
Tacos of pan-fried white fish with cabbage, avocado and lime cream, seasoned with Xalte Chipotle salt for a smoky note.
25 min · Serves 4
Ingredients
- 400 g skinless white fish fillets (fresh cod or hake)
- 8 corn tortillas
- 150 g red cabbage
- 1 avocado
- 2 limes
- 4 tbsp plain Greek yoghurt
- 2 tbsp olive oil
- 1 handful of fresh coriander
- 1 tsp Xalte Chipotle salt
Method
- 1Shred the cabbage very finely and dress it with the juice of half a lime; mix the yoghurt with the juice of another half lime.
- 2Pat the fish dry and season both sides with the Xalte Chipotle salt.
- 3Heat the oil in a frying pan over a medium-high heat and cook the fish for 3 minutes on each side, until opaque and flaking.
- 4Warm the tortillas in a dry frying pan, 30 seconds on each side.
- 5Divide the flaked fish between the tortillas with the cabbage, sliced avocado, yoghurt cream and coriander, and serve with the remaining lime cut into wedges.
