fish tacos with jalapeño salsa
- 4 small wholemeal or whole-wheat tortillas
- 4 x 125g boneless snapper fillets, skin on
- extra-virgin olive oil, for brushing
- 2 teaspoons store-bought cajun seasoning
- 1 cup (280g) plain Greek-style (thick) yoghurt
- 2 cups (160g) shaved cabbage
- 1 cup (25g) thinly sliced kale
- 40g sunflower sprouts (or other sprouts)
- lime wedges and baby (micro) mint leaves, to serve
- char-grilled whole fresh jalapeño peppers (optional), to serve
- ¼ cup (60g) pickled jalapeño
- 1 green onion (scallion), sliced
- 2 tablespoons white vinegar
- ¼ cup coriander (cilantro) leaves
- To make the jalapeño salsa, place the jalapeño, green onion, vinegar and coriander in a small food processor. Process until roughly chopped. Refrigerate until ready to use.
- Preheat a char-grill pan or barbecue over high heat. Brush the fish with the oil and sprinkle with the cajun seasoning. Cook the tortillas for 1–2 minutes each side or until charred and crisp. Set aside and keep warm.
- Cook the fish for 1–2 minutes each side or until charred and just cooked through. Spread the yoghurt over the base of each tortilla, top with the cabbage, kale, sprouts and fish and spoon over the jalapeño salsa. Serve with the lime and mint, and whole jalapeños, if using. Serves 4.
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