Fish tacos with lime sauce
Ingredients
for 4 pieces
| 200 g | sour single cream |
| 2 tsp | sweet mustard |
| 1 | organic lime, use grated zest and 1 tbsp of juice |
| ½ tbsp | miso paste |
| a little | pepper |
| 1 tbsp | olive oil |
| 1 ½ tsp | Dukkah (spice mix) |
| ½ tsp | salt |
| 400 g | Royal cod fillets |
| 8 | baby corn cobs, draind, dabbed dry |
| ½ tbsp | olive oil |
| 4 | corn tortillas |
| ½ bunch | coriander, leaves torn off |
| 1 | organic lime, cut into wedges |
How it's done
Sauce
In a small bowl, whisk the sour cream with all the other ingredients up to and including the pepper.
Fish
Combine the oil, dukkah and salt, brush the mixture over both sides of the fish, place on the grill tray.
Charcoal/gas/electric grill
Brush the baby corn cobs with oil. With the lid down, grill alongside the fish over/on a medium heat (approx. 200 °C) for approx. 4 mins. on each side.
Tortillas
Warm the tortillas on the grill or according to the packet instructions. Spread 1 tbsp of sauce over each tortilla. Roughly shred the fish with a fork, then arrange on the tortillas along with the baby corn and coriander. Serve with the lime wedges.
Show complete recipe