
By Kelly Gibney
Serves 4
These spiced fish tacos by Kelly Gibney are addictive! Crunchy, golden fish pairs perfectly with soft corn tortillas, shredded cabbage, sliced avocado & McClure's Pickles & caper mayo.
INGREDIENTS:
- 600g firm white fish
- 1/2 cup tapioca or potato flour
- 1 teaspoon curry powder
- ¼ teaspoon smoked paprika
- ½ teaspoon sea salt Oil or ghee for frying
Pickle and caper mayo
- ½ cup good quality mayonnaise
- 2 tablespoons capers
- ½ teaspoon dried dill
- 10 slices McClures Sweet and Spicy Pickles – diced
- 1 tablespoon brine from McClures Sweet and Spicy Pickles
- Zest of 1 lime 2 teaspoon lime juice
- Sea salt and cracked black pepper
To serve
- Soft corn tortillas (The Tio Pablo brand is great)
- Finely shredded cabbage (a mix of red and green is ideal)
- 1 avocado – stone removed and sliced thinly
- 2 radishes – sliced thinly
- Handful fresh coriander – roughly chopped Lime wedges
METHOD:
- Combine the pickle and caper sauce ingredients in a small bowl and stir well. Check seasoning and adjust as desired. Place in fridge until ready to use.
- Combine the flour, curry powder, paprika, salt and pepper in a large bowl. Stir well.
- Cut the fish into bite-sized pieces and toss together with the flour.
- Heat 1cm of oil in a sauté pan over a medium / high heat. Cook the fish in 2 batches until golden and crunchy. A minute or so on each on each side should be plenty.
- Heat the tortillas.
- Top each with a small handful of shredded cabbage, 1-2 slices of avocado and some radish slices.
- Place a few pieces of fish on each, drizzle with the pickle and caper sauce and garnish with coriander.
- Serve immediately
We'd love to see your McClure's creations! Tag us on Instagram @cookandnelson.
0 comments