Grilling – rather than frying – the fish keeps these tacos healthy. The sour cream–chilli marinade lends spicy flavour that’s perfectly balanced by the slightly sweet slaw.
250 gram jar of jalapenos
1/2 cup sour cream
3/4 cup chopped coriander
1 tablespoon olive oil, plus more for the grill
500 grams skinless firm-fleshed fish, such as tuna, halibut or salmon
4 cups thinly shaved green cabbage
1/2 small red onion, thinly sliced
1/2 cup small-diced pineapple
Juice of one lime
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 avocado, pitted and sliced
8 (6″) flour or corn tortillas, toasted
Chop the jalapenos. In a bowl, combine half the jalapenos with sour cream, 1/2 cup coriander, and olive oil. Stir to combine. Season with salt. Reserve 1/4 cup of the mixture. In a dish, spread the remaining mixture over both sides of the fish. Let it sit for at least 30 minutes. In a bowl, combine cabbage, onion, other half jalapeños, pineapple, lime juice, remaining coriander, cumin, and oregano. Toss and season with salt. Heat a grill over medium heat. Brush it with oil. Place the fish on the grill and cook until nicely charred, turning once, 6 to 8 minutes total. Remove to a cutting board and coarsely chop. Lay out the tortillas and divide fish among them. Top with slaw and avocado. Spoon reserved sour cream mixture on top. Serves 4.
Kilojoules per serving: 1649