Grilled NZ white fish in warm tortillas with crunchy cabbage, avocado and a generous spoon of Verde green chilli salsa.
Serves: 4 | Prep: 10 min | Cook: 8 min
Ingredients
- 500 g firm white fish fillets (such as tarakihi or snapper)
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp salt
- 8 small tortillas, warmed
- 2 cups shredded white cabbage
- 1 avocado, sliced
- ½ cup The Flavorsmith Verde Green Chilli Salsa
- ¼ cup sour cream
- Lime wedges and coriander
Method
- Rub the fish with oil, cumin and salt.
- Cook on a hot oiled grill or pan 3–4 minutes each side, until it flakes. Break into chunks.
- Toss the cabbage with 2 tbsp Verde.
- Fill the tortillas with cabbage, fish and avocado.
- Top with sour cream, more Verde and coriander. Serve with lime.
Chef's tip: Tossing the slaw in Verde seasons every bite, not just the top.