-
2 Blue Grenadier fillets
-
1x 6 flour tortillas
-
1 taco seasoning sachet
-
1 green cabbage bag
-
2 tomatoes
-
1 lime
-
1 red onion *
-
1 coriander bunch
This recipe is for 2 servings, please refer to printed recipe cards for 4 and 6 servings or just increase quantities.
Pantry staples: Cooking oil, salt
Allergens: Wheat, gluten, garlic, onion, fish, soy
Specialised equipment: Char grill pan or BBQ
Chef's note: In Mexico, fish is often cooked outside on an open flame. This adds a smoky taste to the fish. Take care when cooking the fish as it is delicate and can break easily.
* Use half of the onion provided.
Given the success of our recipe cards, we have decided to change the style of videos to better complement them. Rather than Charlie cooking the entire recipes, he now focuses on the technical and traditional elements of the weekly cuisines. The videos are now shorter, sharper and more informative. Giving you kitchen hacks and skills to ignite your inner chef.
Method:
1. Prepare the ingredients
Wash the vegetables. Thinly slice the cabbage. Thinly slice half of the onions. Dice the remaining onions. Cut the tomatoes into small dice. Cut the lime into wedges. Chop the coriander. Remove the skin from the fish and slice the flesh into 1cm pieces.
2. Make the salsa
Combine the tomatoes, diced onions and coriander in a bowl. Season with a pinch of salt and a squeeze of lime.
3. Prepare the fish
In a bowl, carefully combine the fish, taco seasoning and a drizzle of oil.
4. Cook the fish
Preheat a char grill pan, barbecue or frying pan over medium-high heat. Cook the fish for 2 minutes on each side or until just cooked.
5. Heat the tortillas
Meanwhile, heat and soften the tortillas directly over a gas flame or in a frying pan. Keep warm by wrapping in a tea towel or in a low oven.
6. To serve
Divide the tortillas between the serving plates. Top with the fish, sliced cabbage, sliced onions and salsa. Serve with the remaining lime wedges.