Fab Fish Fajitas from The Good Life by Sally Obermeder and Maha Koraiem
SERVES 4
Ingredients
500 g (1 lb 2 oz) boneless, skinless white fish fillets, sliced into strips
2 teaspoons smoked paprika
1 teaspoon chilli powder
2 teaspoons ground cumin
1 garlic clove, minced
2 ½ tablespoons olive oil
8 mini tortillas, to serve
Lime wedges, to serve
Salsa
8 cherry tomatoes, quartered
1 red (Spanish) onion, finely chopped
1 tablespoon finely chopped coriander (cilantro) leaves
Juice of 1 lime
1 long red chilli, seeded and finely chopped
Cabbage slaw
20 g (¾ oz/¼ cup) red cabbage, finely shredded
½ small red (Spanish) onion, thinly sliced
1 tablespoon lime juice
1 tablespoon olive oil
Smoky sour cream
125 g (4½ oz/½ cup) light sour cream
1 teaspoon lime juice
½ teaspoon smoked paprika
Pinch of salt
Method
1. Coat the fish fillets with the paprika, chilli powder, cumin, garlic and olive oil, and season with salt and freshly ground black pepper. Ensure the fish is well coated.
2. Make the salsa by combining all of the ingredients in a bowl and seasoning with salt and freshly ground black pepper.
3. Make the cabbage slaw by combining all the ingredients in a bowl and seasoning with sea salt and freshly ground black pepper.
4. Heat a barbecue or chargrill and cook the fish for about 3–4 minutes on each side or until just cooked through. Set aside.
5. Make the smoky sour cream by combining all of the ingredients in a small serving bowl.
6. Heat the tortillas according to the packet instructions and serve with the fish, salsa, slaw, sour cream and lime wedges.
TIP: You can use mahi mahi, blue-eye trevalla or ling for this recipe.
This is an extract from THE GOOD LIFE by Sally Obermeder and Maha Koraiem, published by Allen and Unwin. RRP $34.99. available now.
