Fish Tacos with Sweet Sunrise Grapefruit
SERVES 4
FOR THE FISH
- 15 ml fish spice
- 80 ml oil
- 400 g hake fillet, cut into strips
- 200 ml flour
- 2 eggs, beaten with 60 ml milk
- salt and pepper for seasoning
SWEET SUNRISE SALSA
- 2 Sweet Sunrise grapefruits, peeled and cut into segments
- 1 red pepper, cubed
- 1 avocado, peeled and diced
- 3 spring onions, chopped
- 30 ml chopped coriander
- 1 red chilli, seeded and chopped (optional)
- 15 ml Sweet Sunrise juice
- zest of 1 lime
- salt and black pepper for seasoning
TO SERVE
- 8 tacos/tortillas, lightly brushed with oil
- 250 ml thinky shredded white cabbage
- 80 ml mayonnaise (use Japanese mayo preferably)
- fresh coriander
- lime wedges
METHOD
- Season the fish with the fish spice, salt and pepper and dust with the flour.
- Use two forks to dip the fish into the egg and back into the flour.
- Heat the oil in a large frying pan on medium heat and fry the fish on both sides until golden brown and crisp. Drain on paper towel.
- Combine the ingredients for the salsa and season. Keep aside.
- Grill the tortillas in a griddle pan or heat in a warm oven for a few minutes.
- To assemble the tacos: Fill each taco with some fried fish and shredded cabbage. Top with salsa, drizzle with mayo and sprinkle with coriander. Fold and serve immediately with lime wedges on the side.