lime and tequila fish tacos

  • ¼ cup (60ml) tequila
  • ¼ cup (60ml) lime juice
  • 1 tablespoon caster (superfine) sugar
  • 1 teaspoon dried chilli flakes
  • sea salt
  • 8 small white fish fillets 
  • vegetable oil, for brushing
  • 8 tortillas, warmed
  • 1 avocado, diced
  • ½ cup coriander (coriander) leaves

pickled cabbage salad

  • 1 white onion, thinly sliced
  • 2 cups (160g) shredded cabbage
  1. Mix to combine the tequila, lime, sugar, chilli and salt. Place the fish in a bowl, pour over half the tequila mixture and allow to stand for 20 minutes to marinate.  
  2. To make the pickled cabbage salad, place the onion and cabbage in a bowl and pour over the remaining tequila marinade. Toss to combine and refrigerate until required.
  3. Remove the fish from the marinade and brush with a little oil. Heat a large non-stick frying pan or barbecue over high heat and cook the fish, skin-side first, for 1–2 minutes each side. Set aside.
  4. To make the tacos, top the tortillas with the cabbage salad, avocado, fish and coriander. Serves 4
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