Week 4

Sugar, spice, and everything nice.

This week: Fish Tacos,Raspberry chocolate mousse and stuffed capsicums

Next week: Salmon rice bowl, One pan chicken and rice and crispy chicken wings

Fish Tacos

Great footy night dish or even a cool way to spice up your dinner one night.

Ingredients

• Mini corn tacos

• fresh or frozen whiting 400g

• 1/3 purple cabbage finely chopped

• 1/3 white cabbage finely chopped

• 1 red onion

• 1/2 cup chopped jalapeños

• 1/2 small bunch of Coriander roughly chopped

• 1 lime

• Tabasco or hot sauce of choice

• small can of corn kernels

• 3/4 cups sour cream

• 1-2 cloves of garlic

• Salt and pepper

• 1/4 teaspoon chilli powder

• 1 tbspn garlic powder

• 1 tbspn ground paprika

• 1/2 tbpsn cumin

METHOD

1. First let’s make the slaw so grab a large mixing bowl add in your chopped cabbage, onion, jalapeños, coriander,corn kernels , 1/2 of the lime juice and salt and pepper to season. Mix well and set aside.

2. Next place your whiting on a plate making sure you pat them dry with some paper towels to Remove any excess moisture. Place all your spices into a small bowl and mix then add onto your fish and coat well.

3. In another small mixing bowl add your sour cream, bit of lime zest, half lime juice then garlic clove or cloves depending on how garlicky you’d like your sauce, I go for two ;) add some salt and mix well.

4. In a hot pan add your oil and start cooking your fish literally 30-40 secs each side on a high heat should do the trick.

5. Heat your corn tacos up on a hot pan or bbq. Serve fish then slaw and finish with the garlic sauce onto and a pinch of coriander to be fancy.