Rainbow Fish Tacos

Okay do yourself a favour and make these this week! They are SO REFRESHING and full of flavour!

Since we can’t catch flights at the moment, take your tastebuds to a tropical island by treating yourself to these summer fish tacos.

There are 9 essential amino acids which the body is unable to produce its self and therefore must be accessed via your diet. “Eating the rainbow” is an easy way to ensure your eating a varied diet and meeting your bodies essential amino acid requirements

Ingredients

1 large fillet of ling or chunky white fish that won’t flake
1 tsp chilli powder
1 tsp cumin
1/2 tsp paprika
2 limes juiced
1 lime cut in quarters, for serving on the side
1 tsp vegetable oil
1 handful chopped purple cabbage
1/2 mango cheek diced in cubes
1/2 avocado cheek diced
1/4 red onion diced finely
Small handful whole coriander leaves
1/2 cup corn
Mayonnaise to drizzle on top

Method

Slice your fish horizontally into strips about 5cm in width
Add your lime juice from 2 limes, paprika, chilli powder, cumin and vegetable oil to a container. Whisk these ingredients together.
Place your fish in the container and let marinade for 15 minutes in the fridge.
Chop purple cabbage lengthways into thin strips.
Dice your Avocado and mango into cubes and set aside for assembly of tacos.
Once your gosh has been marinading for 15 minutes, drizzle vegetable oil to a non stick fry pan and place the fish strips on the hot pan.
Lightly Sprinkle a small amount of paprika over fish.
Let you fish cook for 5-7 minutes or until opaque.
Assemble tacos by adding purple cabbage, fish, corn, mango, avocado and coriander leaves.
Drizzle mayonnaise and lime juice over the tacos to serve.