Fish Tacos With Blueberry, Nashi Salsa & Avocado, Jalapeno Sauce

Ingredients

500g skinless firm white fish fillets
2 tablespoons arrowroot
1 1/2 teaspoons ground sweet paprika
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Olive oil, for cooking
12 corn tortillas
1/8 white cabbage, finely shredded
Fresh BLUEBERRY & NASHI SALSA
2 medium nashi pears, substitute 2 medium unripe pears if unavailable, cored & diced
2 x 125g punnet blueberries
2 large handfuls coriander leaves, finely shredded
1 large handful mint leaves, finely shredded
1 lime, juiced
AVOCADO & JALAPENO SAUCE
2 large avocadoes, cut in half lengthways, stone removed & flesh scooped out
1/2 small red onion, coarsely chopped
1 large handful coriander, stems & leaves
1 jalapeno, coarsely chopped – or to taste
1 clove garlic, finely chopped
1 teaspoon ground cumin
1/2 cup (125ml) freshly squeezed lime juice
1/3 cup (80ml) extra-virgin olive oil
sea salt & freshly ground black pepper

Blueberry and Nashi Salsa

Combine nashi, blueberries, coriander and mint in a medium bowl. Add the lime juice and toss to combine. Set aside.

Creamy Avocado Sauce

Place the avocado, red onion, coriander, garlic and cumin in a small food processor and blend to make a thick puree. Add the lime juice and olive oil and blend until smooth. Season with salt and pepper.

Fish

Preheat a large frying pan over medium heat.

Cut the fish into 1 ½cm thick strips, approximately the width of the tortillas. Combine the arrowroot, paprika, cumin and salt in a medium bowl. Add the fish and toss to coat.

Drizzle the pan with olive oil. Cook the fish for 1 minute, on each side, or until just cooked through.

At the same time, cook the tortillas in a dry hot cast iron or non-stick pan for 10 seconds on each side, or until hot and lightly toasted. Stack and cover with a clean tea towel to keep warm.

To assemble, fill the warmed tortillas with avocado and jalapeno sauce, shredded cabbage, fish and salsa.

Ingredients

500 skinless firm white fish fillets

2 tbsp arrowroot

1 ½ tsp ground sweet paprika

1 tsp ground cumin

½ tsp sea salt

¼ tsp freshly ground black pepper

Olive oil, for cooking

12 corn tortillas

⅛ white cabbage, finely shredded

Fresh BLUEBERRY & NASHI SALSA

2 medium nashi pears, substitute 2 medium unripe pears if unavailable, cored & diced

2 125g punnet blueberries

2 large handfuls coriander leaves, finely shredded

1 large handful mint leaves, finely shredded

1 lime, juiced

Avocado & Jalapeno Sauce

2 large avocadoes, cut in half lengthways, stone removed & flesh scooped out

½ small red onion, coarsely chopped

1 large handful coriander, stems & leaves

1 jalapeno, coarsely chopped – or to taste

1 clove garlic, finely chopped

1 tsp ground cumin

½ cup (125ml) freshly squeezed lime juice

⅓ cup (80ml) extra-virgin olive oil

sea salt & freshly ground black pepper

Directions